Mixed Greens with Apples & Maple-Glazed Pecans - Recipe Corner

Dated: May 16 2022

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I made this salad recipe for our Mother’s Day gathering this year. I love making salads and try to take good care in their preparation. I made the dressing for this salad in advance by a couple of days as it's always best to let it sit to help flavours meld.  Also, it calls for endive lettuce which most salad makers/lovers stay away from because of its bitter taste.  But, if you have a mandolin (and please, use the hand guard, not like me who sliced the tip of her thumb clean off!) you can slice very delicate strips which really add to the flavour of the salad.

This is a recipe from a book called “For the Love of Salad” by Jeanelle Mitchell  which I purchased at a winery in the Naramata Bench of the Okanagan - wonderful wine country.  It was the first time I have tried this salad and was rewarded with 5 requests for the recipe - I’d call that a WINNER!

This salad is outstanding. Sweet maple pecans, crunchy apple, peppery arugula, and smooth slightly bitter Belgian endive - an unbeatable combination!

 

INGREDIENTS

 

1 t (5ml) Dijon mustard

2 T (30 ml) minced shallots

2 T (30 ml) balsamic vinegar

2 T (30 ml) pure maple syrup

½ cup (125 ml) extra virgin olive oil

Sea salt and freshly ground pepper

 

1 head Boston lettuce, torn into pieces

1 bunch Arugula or watercress, trimmed (I used the store bought preparation)

3 Belgian Endives, cut lengthwise into strips (use a mandolin (carefully!) for very thin strips)

2 apples, cored and diced (prepare just before serving, or toss with a little lemon juice to prevent browning… I used beautiful reddish Honeycrisp apples in bite-sized pieces with the skin on for colour)

½ cup maple glazed pecans coarsely chopped (or not if you like a good crunch) (I made these ahead so I could throw everything together at the last minute - method below)

½ cup of crumbled chèvre or feta (optional - I used feta because that’s what was in the fridge - also probably used a double amount or close to that)

 

FOR THE VINAIGRETTE

  1. Combine mustard, shallots, vinegar and maple syrup in a small bowl.  Gradually whisk in oil until well combined. Season with salt and pepper to taste and set aside.  If making ahead, cover and refrigerate for up to 4 days.

  2. Just before serving, place lettuce,arugula, endives and apples in a large serving bowl.  Add vinaigrette and toss to coat.  Sprinkle with maple glazed pecans and chèvre or feta.

 

METHOD FOR MAPLE GLAZED PECANS 

2 t (30 ml) pure maple syrup

1 T (15 ml) Brown Sugar (I used erythritol, a Keto friendly sweetener instead)

Pinch of sea salt

Pinch of cayenne

 

1 c (250 ml) pecan halves 

(I doubled this recipe for added yumminess!)


Position rack in the centre of the oven and preheat to 325° F (160° C). Combine maple syrup, brown sugar, salt and cayenne in a small bowl.  Add pecans and toss well to coat. Spread on a rimmed baking sheet lined with parchment paper (VIP or it will stick and cause a great mess) or foil. Toast for 10-15 minutes, or until nuts are golden and sugar is bubbling. Let cool completely on a baking sheet. Break apart if necessary (I found this necessary). Can be made ahead (do yourself a favour and make this ahead with dressing) and stored in an airtight container for up to 2 weeks. (I found it best to keep this out of sight because, geez(!), these are yummy!)

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Martha King

Martha is a third generation Toronto resident with a passion for the city and all it has to offer: top notch schools, shopping, cultural life and outdoor activities abound in this cosmopolitan centre.....

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