Cranberry Pecan Salad

Servings: 6 (as a side dish)

EH

This is a simple salad that is easily adapted to what is seasonally available. This basic recipe fits well for winter, but you could also toss in some sliced apples. In the fall, add fresh pears. In the spring and summer, add berries. The dressing will pair well with any seasonal addition.

Total Time: 60 minutes

Ingredients:

Directions:

Salad

1 10 oz. bag of mixed greens

1 cup dried cranberries

1 cup pecans, toasted or sugared

1/2 cup - 1 cup gorgonzola cheese (may substitute feta or other favorite salad cheese)

Desired additions (see description above)

Dressing

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

1/4 cup maple syrup

2 teaspoons dijon mustard

1 shallot, chopped

1/2 t. kosher salt

1/4 teaspoon ground pepper

For salad, place ingredients in a bowl. For dressing blend ingredients (immersion blenders work well), and refrigerate until ready to serve. Add desired amount of dressing to salad and toss.

For toasted pecans: Heat oven to 350 degrees F. Place pecans on baking sheet and bake for about 5 minutes. Shake the pan and be sure to watch them so they don't burn.

For candied pecans: Add 1 cup pecans, 3 T. sugar and 1/2 t. cinnamon to a nonstick pan and cook on medium heat until sugar is melted and nuts are toasted. Spread on aluminum foil and allow to cool completely. Break apart any nuts that stuck together.