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Mesclun Salad with Goat Cheese, Maple-Glazed Pecans and Maple Dijon Vinaigrette

Jennifer Segal, adapted from The Washington Post
  • 0 minutes
  • Serves 6

INGREDIENTS

1

Garlic clove, small

10 cups

Mesclun greens

1 tbsp

Shallots

2 tsp

Dijon mustard

3 1/2 tbsp

Maple syrup, real

1/4 tsp

Black pepper, ground

1 pinch

Salt

1/4 tsp

Salt

2 tbsp

Red wine vinegar

6 tbsp

Vegetable oil

1 cup

Pecan, halves

3 oz

Goat cheese