Name: Spring Greens with Beets and Goat Cheese
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2/3 cup pecan halves -; 3 tablespoons balsamic vinegar, divided -; 1 tablespoon water -; 1 tablespoon sugar -; 1/4 cup olive oil -; 2 tablespoons maple syrup -; 1 teaspoon stone-ground mustard -; 1/8 teaspoon salt -; 1 package (5 ounces) spring mix salad greens -; 1 can (14-1/2 ounces) sliced beets, drained -; 1 cup crumbled goat cheese -

Spring Greens with Beets and Goat Cheese

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spring Greens with Beets and Goat Cheese

1. 2/3 cup pecan halves -

2. 3 tablespoons balsamic vinegar, divided -

3. 1 tablespoon water -

4. 1 tablespoon sugar -

5. 1/4 cup olive oil -

6. 2 tablespoons maple syrup -

7. 1 teaspoon stone-ground mustard -

8. 1/8 teaspoon salt -

9. 1 package (5 ounces) spring mix salad greens -

10. 1 can (14-1/2 ounces) sliced beets, drained -

11. 1 cup crumbled goat cheese -

How to cook deliciously - Spring Greens with Beets and Goat Cheese

1. Stage

In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

2. Stage

In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.

3. Stage

In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.