Maple Pecan and Apple Salad

Adapted from Christie's Corner

I love interesting salads. And when I spotted this one that combined maple syrup, apples and nuts, I knew I had to try it. It was amazing! We ate the whole bowl without effort. You really can't go wrong with fruit, nuts and cheese.

Serves 4-6

Salad

1 medium bowl full of mixed leafy greens

2-3 apples, cored and diced (toss in lemon juice to prevent browning)

1/2 cup maple glazed pecans (*see instructions below)

1/2 cup crumbled chevre or feta

Maple Vinegar Dressing

1 tsp dijon mustard

2 Tbsp finely minced shallots

2 Tbsp balsamic vinegar

2 Tbsp pure maple syrup

1/3 cup olive oil

salt and pepper to taste

* Maple Glazed Pecans

2 Tbsp pure maple syrup

1 Tbsp brown sugar

dash os salt

dash or cayenne pepper

1 cup pecan halves

For the vinaigrette: Combine mustard, shallots, vinegar and maple syrup in a mall bowl. Whisk in oil until just combined, season with salt and pepper and set aside.

For the pecans:

Preheat the oven to 325 F (160 C). Combine maple syrup, brown sugar, salt and cayenne in a small bowl. Add pecans and toss until coated. Spread out nuts on a rimmed baking sheet lined with baking paper or foil. Toast for 10-15 minutes, or until nuts are golden and sugar is bubbling. Let cool completely, break apart and serve.

Place mixed greens and apples in a large serving bowl. Top with nuts and cheese and serve with dressing on the side.