Spring Greens with Maple Balsamic Vinaigrette


Serves 8

12 cups greens
1/2 cup crumbled goat cheese or gorgonzola
3/4 cup pecans, carmelized
1 cup fresh strawberries slices or orange slices

1 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 clove garlic crushed
1 tbsp sesame oil
1 tsp pepper
1/2 cup olive oil

Toss greens, add cheese, pecans and fruit.

For the vinaigrette: mix everything except the oil. Add the oil in a steady stream. Toss the greens with the vinaigrette.

Carmelized Pecans

Place pecans on a baking plan in the oven at 350 (F). When they start to brown remove and toss with some butter. Sprinkle the top with 2 tsp white sugar and 1 tsp salt. Return to the oven for a few minutes.


Chris Grant cooking in the Loire Valley - Duck Salad


This recipe caught my eye when I was scanning through a stack of cook books but I can't remember which book it is from.

The dish as a good look and the pecans are great..