Maple-Pecan Salad with Plum Vinaigrette
This fall-inspired salad has warmth from Miller Pecan Co. pecans and maple flavor from Griffins Syrup, plus a sweet-tang from the plum vinaigrette. For a main dish, top with grilled chicken breast.
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Ingredients
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- 4 cups Scissortail Farms salad greens
- 1/2 cup goat cheese crumbles
- 1 cup Miller Pecan Co. pecan halves
- 1/4 cup Griffins Original Syrup – Plum Vinaigrette
- 1/4 cup Garden Club Red Plum Jam
- 1/4 cup balsamic vinegar
- 2/3 cup olive oil
- Salt and pepper, to taste
- Wash salad greens, and place in a large bowl. Top with goat cheese crumbles.
- In a small saute pan over medium-high heat, cook pecans with Griffins syrup until pecans are slightly toasted, about 5 minutes.
- Let pecans cool before adding to salad greens.
- Top salad with Plum Vinaigrette. – Plum Vinaigrette
- Combine jam and balsamic vinegar, whisking vigorously.
- Add a teaspoon of hot water to help dissolve the jam, if necessary.
- Continue to whisk while slowly adding the olive oil. Season with salt and pepper.