Dad, Dorothy Lamalie, Liked by, Mom, Salads

Apple, Goat Cheese and Greens Salad with Sugared Curried Pecans

Sugared Curried Pecans
1 package of pecan halves (6 ounces)
1 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon red pepper

Maple Cider Vinaigrette
2/3 c. cider vinegar
1/4 c. maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups olive oil

Salad
Either one (10 ounce) package of spinach or one head of lettuce
1 apple, thinly chopped
1 (4 ounce) package goat cheese

Prepare pecans:
Preheat oven to 350. Toss pecans in butter. Stir together sugar and next four ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick, foil-lined pan. Bake for 10 to 13 minutes until lightly browned and toasted. Cool in pan on a wire rack for 20 minutes; separate pecans with a fork.

Prepare vinaigrette:
Whisk together cider vinegar and next four ingredients. Gradually whisk in olive oil until well blended.

Prepare salad:
Combine greens and next three ingredients in a large bowl. Drizzle half the salad dressing over the greens and toss. Sprinkle pecans on top. Serve the remaining salad dressing on the side.