Source: adapted from Taste of Home magazine, April/May 2009
2/3 c. pecan halves
3 T. balsamic vinegar, divided
1 T. water
1 T. sugar
1/4 c. olive oil
2 T. maple syrup
1 t. whole grain mustard
1/8 t. salt
5 oz. spring mix salad greens
1 can (14-1/2 oz.) sliced beets, drained*
1 c. crumbled goat cheese
In a large heavy skillet, cook the pecans, 1 T. vinegar and water over medium heat until nuts are toasted, about 4 min. Sprinkle with sugar. Cook and stir for 2-4 min. or until sugar is melted. Spread on foil to cool.
In a small bowl, combine 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.
Yield: 8 servings
*Note: To roast beets, preheat oven to 425 degrees. In a 9x13" baking dish, toss 1 bunch beets (about 1 1/2 lbs.), scrubbed, with 1 T. olive oil and season with salt and pepper. Cover dish tightly with foil; roast until tender when pierced with a knife, 45-60 min., depending on size. When cool enough to handle, rub with a paper towel to remove skins (if desired).