Ingredients:

  • 5 oz spring mix or mixed greens
  • 2 large Honeycrisp or Fuji apples, cored and sliced (about 400g)
  • 1/2 cup pecans, whole or halved (about 57g)
  • 4 oz soft goat cheese, crumbled (about 113g)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • Pinch of sea salt
  • Freshly ground black pepper

Instructions:

  1. Heat a small, dry skillet over medium heat. Add the 1/2 cup of pecans and toast for 5 to 7 minutes, stirring constantly, until fragrant and lightly browned. Remove immediately from the heat and set aside to cool slightly.
  2. In a small jar or bowl, combine the 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, and a generous pinch of salt and pepper. Whisk vigorously or shake the jar until the mixture emulsifies and thickens slightly, ensuring it will coat the greens fully.
  3. In a large serving bowl, combine the 5 oz of spring mix and the sliced apples. Pour half of the prepared vinaigrette over the mixture and gently toss to coat evenly.
  4. Top the salad mixture with the slightly warm, toasted pecans and the crumbled goat cheese. Drizzle the remaining dressing over the top or serve it alongside. Serve immediately to enjoy the temperature contrast.