Kristen and I have always seemed to struggle perfecting salads, but this one was a unanimous winner. The sweetness of the dressing is counterbalanced with the bitterness of the cheese, and the toasted nuts add a nice crunchy texture to the mix. All and all, a delicious mix of fall flavors.
• 1/2 cup raw pecans, chopped
• 1/2 tbsp butter, melted
• 1/4 cup maple syrup
• 2 tbsp vegetable oil
• 2 tbsp lime juice
• Salt & pepper to taste
• 8 cups mixed salad greens
• 2 large apples, sliced into chunks
• 1/4 cup crumbled Gorgonzola cheese
Preheat oven to 350 degrees. In a small bowl toss the pecans with butter until evenly coated. Spread the pecans in a single layer on a non-stick cookie sheet or a lined baking sheet with parchment paper. Bake for 5-7 minutes until aromatic. Allow to cool completely.
Combine syrup, vegetable oil, lime juice, salt & pepper, stirring well with a whisk.
Combine greens and apple chunks in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle salad with Gorgonzola cheese and toasted pecans.