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Categories:
oil pecan halves maple syrup garlic shallot salt ground black pepper maple syrup mustard red wine vinegar corn oil blue cheese
Viewed: 51 - Published at: 5 years agoIngredients
- oil, for baking sheet
- 1 cup pecan halves
- 3 tablespoons maple syrup
- 1 garlic clove, finely chopped
- 1 tablespoon shallot, finely chopped
- 14 teaspoon salt
- 14 teaspoon fresh ground black pepper
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 6 tablespoons corn oil or 6 tablespoons canola oil
- 2 heads romaine lettuce, torn into bite size (Romaine recommended)
- 3 ounces blue cheese, crumbled
Method
- Preheat oven to 375F.
- To prepare pecans, lightly oil 2 baking sheets.
- Stir together pecans and maple syrup in small bowl to coat nuts with syrup.
- Spread pecans in single layer on one of the prepared baking sheets.
- Bake about 5 minutes, stirring once, until syrup is bubbling vigorously.
- Immediately spread glazed pecans in single layer on the other prepared baking sheet.
- Cool.
- Nuts will become crisp as they cool.
- For salad, in small bowl, whisk together garlic, shallots, salt, pepper, maple syrup, mustard and wine vinegar.
- Continue whisking while adding oil in a thin stream.
- Toss greens in a large bowl with enough dressing to coat evenly.
- Sprinkle salad with blue cheese, then the glazed pecans and serve.
