Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette

Need a gluten free and lacto ovo vegetarian side dish? Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette could be a great recipe to try. One portion of this dish contains roughly 5g of protein, 29g of fat, and a total of 296 calories. This recipe serves 6. For $2.24 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Serious Eats has 40 fans. Head to the store and pick up dijon mustard, greens, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a solid spoonacular score of 45%. Try Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette, Grilled Peach and Honey Dijon Chicken Salad with Goat Cheese and Pecans, and Maple Dijon Green Beans with Bacon, Candied Pecans and Goat Cheese for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Make the Pecans: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, toss pecans with maple syrup and salt until evenly coated. Spread pecans in single layer on one of the prepared baking sheets. Roast until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the pecans onto the other prepared baking sheet and spread into single layer. Let cool. 2 Make the Vinaigrette: Combine all ingredients in a small bowl and whisk to combine. Set aside. 3 Assemble the Salad: Place the greens in a large salad bowl. Whisk vinaigrette again, then add to greens little by little until salad is adequately dressed. Add goat cheese and glazed pecans and toss once more. Serve immediately.

 

Step by step:

1. 1

2. Make the Pecans: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, toss pecans with maple syrup and salt until evenly coated.

3. Spread pecans in single layer on one of the prepared baking sheets. Roast until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the pecans onto the other prepared baking sheet and spread into single layer.

4. Let cool.

5. 2

Make the Vinaigrette

1. Combine all ingredients in a small bowl and whisk to combine. Set aside.

2. 3

Assemble the Salad

1. Place the greens in a large salad bowl.

2. Whisk vinaigrette again, then add to greens little by little until salad is adequately dressed.

3. Add goat cheese and glazed pecans and toss once more.

4. Serve immediately.

Nutrition Information:

covered percent of daily need