WINTER SALAD WITH MAPLE SYRUP



 WINTER SALAD

Yield: 4 servings

Ingredients:

VINAIGRETTE

4 ounces balsamic vinegar

2 ounces pure maple syrup

1/2 teaspoon Dijon mustard

8 ounces extra virgin olive oil

Salt and pepper, to taste

CANDIED PECANS

1 cup pecans

1/4 cup powdered sugar

POTATO CROUTONS

2 baking potatoes, small dice, 1/4-inch by 1/4-inch

Salt and pepper, to taste

SALAD

12 ounces baby spinach

1 banana, sliced 1/4-inch thick

1/2 cup dried cranberries

2 hard-boiled eggs

12 slices bacon, cooked until crisp

VINAIGRETTE:

1. Place vinegar and maple syrup in a blender.

2. Pulse to combine ingredients, then with blender running, slowly add oil in a steady stream until fully incorporated; season with salt and pepper. Reserve for plating.

CANDIED PECANS:

1. Rinse pecans with hot water and drain. Toss with sugar until completely coated, then place on parchment-paper-lined baking pan and bake in 275 F oven for 30 minutes or until lightly browned with a hardened sugar coating. Cool completely and reserve for plating.

POTATO CROUTONS

1. Deep-fry potatoes in 350-degree oil until golden brown and season with salt and pepper. Cool completely and reserve for plating.

PLATING OF SALAD

1. Combine spinach, bananas, dried cranberries, hard-boiled eggs and candied pecans in a mixing bowl. Add vinaigrette and toss to coat all ingredients evenly.

2. Place salad on chilled plate, sprinkle with potato croutons and top with warm strips of bacon and enjoy.

Courtesy of:  http://timesleader.com/stories/Maple-syrup-makes-sweet-winter-salad-Chefs-Corner-Patti-Graziano-Vanderlyns-Restaurant,249422


Dori Ross

Author