Salad Greens With Blue Cheese and Maple-Mustard Vin

Name: Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil, for baking sheet; 1 cup pecan halves; 3 tablespoons maple syrup; 1 garlic clove, finely chopped; 1 tablespoon shallot, finely chopped; ¼ teaspoon salt; ¼ 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

Servings: persons

oil, for baking sheet
1 cup pecan halves
3 tablespoons maple syrup
1 garlic clove, finely chopped
1 tablespoon shallot, finely chopped
¼ teaspoon salt
¼ 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

1
Preheat oven to 375F.
2
To prepare pecans, lightly oil 2 baking sheets.
3
Stir together pecans and maple syrup in small bowl to coat nuts with syrup.
4
Spread pecans in single layer on one of the prepared baking sheets.
5
Bake about 5 minutes, stirring once, until syrup is bubbling vigorously.
6
Immediately spread glazed pecans in single layer on the other prepared baking sheet.
7
Cool.
8
Nuts will become crisp as they cool.
9
For salad, in small bowl, whisk together garlic, shallots, salt, pepper, maple syrup, mustard and wine vinegar.
10
Continue whisking while adding oil in a thin stream.
11
Toss greens in a large bowl with enough dressing to coat evenly.
12
Sprinkle salad with blue cheese, then the glazed pecans and serve.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: oil, for baking sheet, 1 cup pecan halves, 3 tablespoons maple syrup, 1 garlic clove, finely chopped, and more.

Yes, Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions