Ingredients
Scale
- Candied Pecans:
- 4 tablespoonsbrown sugar
- 1 teaspoonground cinnamon
- Pinch of sea salt
- 1/2 teaspoonvanilla extract
- 1 tablespoonwater
- 1 cuppecans
- Balsamic Vinaigrette Dressing:
- 1/4 cupbalsamic vinegar
- 2 tablespoonshoney
- 1 tablespoonmustard
- 1/2 teaspoonsea salt
- 1/2 teaspoonblack pepper
- 1garlic clove, minced
- 3/4 cupolive oil
- Salad:
- 10 ouncesmixed baby greens
- 1pear, sliced
- 1 cupdried cherries
- 1 cupcandied pecans
- 1/3 cupcrumbled feta cheese
- 1 cupbalsamic vinaigrette
Instructions
- Candied Pecans:
- 1️⃣ In a small skillet over medium heat, combine the brown sugar, cinnamon, sea salt, vanilla extract, and water. Stir the mixture until it starts to bubble, about 2 minutes.
- 2️⃣ Add the pecans to the skillet and stir for about 3 minutes, ensuring the pecans are well coated with the brown sugar mixture. The mixture should be fragrant, but take care not to burn it.
- 3️⃣ Transfer the candied pecans to a sheet of parchment paper and spread them out in an even layer. Let them cool, then break them into smaller pieces.
- Balsamic Vinaigrette Dressing:
- 4️⃣ In a small bowl, whisk together the balsamic vinegar, honey, mustard, sea salt, black pepper, and minced garlic. Slowly add the olive oil while whisking until the dressing is well combined. Store in a jar in the refrigerator until ready to use, and shake well before using.
- Salad:
- 5️⃣ Place the mixed baby greens in a large bowl. Layer the sliced pear, dried cherries, candied pecans, and crumbled feta cheese on top.
- 6️⃣ Drizzle the balsamic vinaigrette over the salad, then gently toss to combine and evenly coat all the ingredients with the dressing. Serve and enjoy!