Ingredients:

  • 1 cup raw Pecan Halves
  • 1 tbsp Maple Syrup (or honey)
  • Pinch of Sea Salt
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1 tbsp Honey (or Agave)
  • 1 small Shallot, finely minced
  • Salt and Black Pepper, to taste
  • 6 cups Mixed Greens (Arugula, Spring Mix)
  • 2 medium Apples (Honeycrisp or Fuji), cored and sliced
  • 1/4 cup Red Onion, very thinly sliced (optional)
  • 4 oz Blue Cheese (Gorgonzola or Roquefort), crumbled

Instructions:

  1. Toast the Pecans: Heat a small skillet over medium heat. Add pecans and dry toast for 3 minutes until fragrant. Add maple syrup and salt; stir continuously until the nuts are coated and the liquid has evaporated (about 1 minute). Immediately spread onto parchment paper to cool completely.
  2. Prepare the Vinaigrette: In a small bowl or jar, combine the cider vinegar, Dijon mustard, honey, minced shallot, salt, and pepper. Whisk vigorously until emulsified. Slowly stream in the olive oil while continuing to whisk until the dressing is thickened and creamy. Taste and adjust seasoning.
  3. Prep the Apples and Onion: Core and slice/dice the apples. If using red onion, slice thinly and soak in ice water for 5 minutes to mellow the bite, then drain and pat dry.
  4. Dress the Greens: Place the dried greens in a large mixing bowl. Drizzle with half the vinaigrette. Toss gently but thoroughly so every leaf is lightly coated.
  5. Assemble and Toss: Add the sliced apples and most of the toasted pecans to the greens. Toss gently one final time.
  6. Plate and Finish: Divide the salad among serving plates. Top generously with the crumbled blue cheese and the remaining toasted pecans. Drizzle any remaining dressing lightly over the cheese and apples, if desired. Serve immediately.