Salad:
6-8 slices bacon, slivered
8-10 c. baby field greens or torn leaf lettuce
1 c. crumbled chevre (goat cheese)
1 recipe Toasted Maple Pecans (get recipe here)
Directions: In a large bowl, toss together bacon, greens and goat cheese. Drizzle with desired amount of dressing (see recipe below). Add pecans and toss to combine.
Vinaigrette:
1 c. expeller-expressed high oleic safflower oil
1/2 c. balsamic vinegar
1/2 c. expeller-expressed, extra-virgin olive oil
1/4 c. pure organic maple syrup
2 T. Dijon-type mustard
1 large shallot, minced
1/2 t. real sea salt or Redmond Real salt
1/4 t. freshly ground black pepper
Directions: Add all ingredients to a large jar with a tight fitting lid. Cover and shake well. Will last about one month refrigerated. Shake well before serving. Makes about 2 1/4 cups.
Comments
Post a Comment