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Spring Greens with Beets and Goat Cheese




Source of Recipe


Marsha


List of Ingredients




2/3 cup pecan halves
3 tablespoons balsamic vinegar, divided
1 tablespoon water
1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon whole grain mustard
1/8 teaspoon salt
1 package (5 ounces) spring mix salad greens
1 can (14-1/2 ounces) sliced beets, drained
1 cup crumbled goat cheese


Recipe



In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.

In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.