Tuesday, June 24, 2014

Romaine Salad with Blue Cheese, Pecans & Maple Vinaigrette

For my spring Bible study this year, I selected Nehemiah by Kelly Minter.  One interesting thing about this study was that it had recipes throughout the book.  I wasn't expecting much from these recipes but a few of them were really good.  This salad was one of those.  Bryan has said that from now on when he asks for salad for dinner he means this one.  There are only a few ingredients, but the dressing is SO good.  We now try to keep it on hand at all times.  Try this salad out and try not to drink the vinaigrette!   


Romaine Salad with Blue Cheese, Pecans & Maple Vinaigrette


Serves 6

For The Pecans: 
oil for the pan
1 cup pecan halves
3 tbsp real maple syrup
Directions:
Preheat oven to 375 degrees.
Lightly oil 2 baking sheets.
In small bowl, combine the pecans and maple syrup and toss gently to combine.
Spread pecans in single layer on one of the sheets.
Roast in preheated oven, stirring once, until syrup is bubbling, about 5 minutes.
Immediately scrape the pecans onto the other prepared sheet, spreading them out to cool.

Vinaigrette Ingredients:
1 garlic clove, finely chopped
1 tbsp finely chopped shallots
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 tbsp real maple syrup
2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp vegetable oil
Directions:
In small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard, and vinegar.  Whisking constantly, slowly add the oil in a steady stream.  Set aside.

Salad Ingredients:
10 cups romaine lettuce torn into small pieces (2 small heads)
3 oz blue cheese, crumbled

Directions:
Place romaine in a large bowl, drizzle with about half of the vinaigrette and toss to combine.  Add as much of the remaining vinaigrette as desired and toss again.  Divide among plates, sprinkle with the cheese and the pecans and serve immediately.


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