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Pdf12 cups spring greens
½ cup crumbled goat cheese or gorgonzola
¾ cup pecans, caramelized*
1 cup fresh strawberry slices or raspberries
Vinaigrette
1 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp soy sauce
One clove, garlic, crushed
1 tbsp sesame oil
1 tsp pepper
In large salad bowl, toss spring greens with cheese, pecans and fresh fruit.
To prepare the vinaigrette, mix together all ingredients except olive oil until well blended.
Add oil in a slow, steady stream until incorporated.
Toss greens with dressing.
½ cup olive oil
*To caramelize pecans, spread pecans on baking sheet and roast in a 350°F oven until just starting to turn brown. Remove and toss with enough melted butter to lightly coat. Sprinkle nuts with 2 teaspoons white sugar and 1 teaspoon salt and toss again. Return to oven for just a few minutes, being careful not to burn them.