Brenda’s Recipe
Vinaigrette is made by mixing oil with something acidic, such as vinegar. One can also add salt, herbs or spices.Most commonly, vinaigrette is used for…
Vinaigrette is made by mixing oil with something acidic, such as vinegar. One can also add salt, herbs or spices.
Most commonly, vinaigrette is used for salad dressing or a marinade. Summer is a great time to enjoy a salad for dinner instead of a heavy meal.
The addition of apple and pear to this salad with the candied pecans make this recipe delicious.
Please email me at brencook4u@gmail.com and tell me if you like this recipe.
SPINACH SALAD WITH MAPLE-CIDER VINAIGRETTE
Directions for Candied Pecans:
1 (6 oz.) package of pecan halves
2 Tbs. melted butter
3 Tbs. sugar
1/4 tsp. ground ginger
1/8 tsp. kosher salt
1/8 tsp. ground red pepper (optional)
Preheat oven to 350 degrees. Toss pecans in butter. Stir in next four ingredients in a separate bowl and then add pecans, tossing to coat. Spread on a cookie sheet lined with aluminum foil. Bake 10 minutes or until slightly toasted and browned. Remove from oven and cool on wire rack for 20 minutes. Separate pecans with a fork.
Maple Cider Vinaigrette
1/3 cup cider vinegar
2 Tbs. Geauga County pure maple syrup
1 Tbs. Dijon mustard
1/4 tsp. kosher salt
1/4 tsp. ground pepper
2/3 cup olive oil
Whisk together cider vinegar and remaining ingredients. Whisk until well blended.
Salad
1 (10 oz.) package of fresh baby spinach, washed and drained
1 Gala apple, thinly sliced
1 pear, thinly sliced
1 small red onion, thinly sliced
4 oz. crumbled goat cheese or feta cheese
Prepare salad by combining spinach and next four ingredients in a bowl. Drizzle desired amount of maple syrup vinaigrette to lightly coat. Sprinkle with pecans and crumbled cheese. Serve remaining vinaigrette in a separate cup for additional dressing if desired.
* Pecans may be made up to one week ahead, but store then in an airtight container. Vinaigrette may be made up to three days in advance. Cover and chill until serving.
