WINTER SALAD WITH MAPLE CIDER VINAIGRETTE

Winter Salad With Maple Cider Vinaigrette image

Provided by @MakeItYours

Number Of Ingredients 17

1 6-oz. pkg. pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/3 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup extra-virgin olive oil
1 10-oz. pkg. salad greens (spring mix or spinach)
1 apple, thinly sliced
1 small red onion, thinly sliced
1 4-oz. pkg.. crumbled blue cheese

Steps:

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Place pecan halves in a small bowl and toss with melted butter.
In a larger bowl, stir together the sugar and spices. Add the pecans and toss to coat.
Spread pecans in a single layer on the prepared pan and bake for 10 to 13 minutes, or until lightly browned.
Cool in pan on a wire rack for 20 minutes, then separate the pecans with a fork.
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour the olive oil into the bowl in a slow stream, whisking as you go until the vinaigrette is well blended and emulsified.
Combine the salad greens, sliced apple, red onion, and blue cheese in a large salad bowl.
Drizzle with desired amount of Maple-Cider Vinaigrette, gently tossing to coat.
Sprinkle with candied curried pecans and additional blue cheese, if desired.