BaBy Spinach Salad with champagne Vinaigrette and maple glazed pecanS

epiSode: FreSh. cheF: maggie mcKeown. leVel: eaSy
BaBy Spinach Salad with champagne Vinaigrette and
maple glazed pecanS
SerVeS 6
ingredientS:
directionS:
½ cup whole pecans
•
Preheat oven to 325 degrees Fahrenheit.
¼ cup pure maple syrup
•
In a bowl, add pecans and maple syrup. Toss until coated.
4 pears, firm but ripe
•
Place pecans on parchment lined baking sheet, reserving excess
maple syrup. Cook for 20 minutes or until done. Let cool.
2 tbsp champagne vinegar
1 shallot, diced
•
Slice pears to desired thickness (approximately 1/8-inch) and coat in
Juice of 1 lemon
reserved maple syrup. On high heat cook for 1 minute. Reduce heat
1 tsp Dijon mustard
and cook for an additional 5 minutes.
2 tbsp maple syrup
•
Whisk together vinegar, shallots, lemon juice, mustard and remaining
½ cup olive oil
maple syrup. While still whisking, drizzle in olive oil to emulsify.
1 handful per person baby spinach
Season with salt and pepper to taste.
1 ½ cups Grano Padano
•
Toss spinach with dressing and all ingredients, reserving some for
garnish. Serve.