Spring Greens With Beets And Goat Cheese Recipe

Ingredients

2/3 cup pecan halves3 tablespoons balsamic vinegar, divided1 tablespoon water1 tablespoon sugar1/4 cup olive oil2 tablespoons maple syrup1 teaspoon stone-ground mustard1/8 teaspoon salt1 package (5 ounces) spring mix salad greens1 can (14-1/2 ounces) sliced beets, drained1 cup crumbled goat cheese

Preparation

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.

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

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.