Salad With Balsamic Vinaigrette, Apples And Pecans

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   For dressing:

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   put balsamic in a small bowl

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   wisk in honey and salt and pepper to taste. While wisking, slowly drizzle in olvie oil to form an emulsion, usually a couple of tablespoons.

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   For salad:

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   Quarter and core apples then slice into 1/4 inch slices.

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   Slice the onion into 1/4 inch slices as well.

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   Put mixed salad greens into a bowl top with the sliced apples, onion, and craisins. Toss well. Just before serving, top with toasted pecans and small dollops of goat cheese. Add dressing and toss to coat.

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   To toast peacans: preheat oven to 350F place pecans on a baking sheet and allow to toast until fragrant, stirring periodically, about 7-10 minutes. Can be done in large batches and stored in the cupboard.

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   If slicing up apples ahead of time toss with a little lemon or lime juice to prevent browning. If onion is sharp toss with a little lime juice to mellow flavor.

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    Other variations:

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    Try with citrus fruits instead of apples

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    Use spiced nuts instead of toasted nuts

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    add spices and herbs to the dressing, garlic and parsley or perhaps some tarragon

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    *all proportions are approximate feel free to modify to your taste

* Per serving · 4 servings · Values may vary.

No additional tips available.