Pecan & Apple Salad with Maple Vinaigrette

1. 1
   prep · ~4 min

   Candy the pecans.

   1.Add pecans to a dry small skillet over medium heat and toast, stirring constantly, until fragrant (2-3 min).

   2.Drizzle 1 tablespoon maple syrup over the pecans and stir quickly to coat.

   3.Cook 30-45 seconds more until syrup bubbles and thickens, then immediately transfer pecans to a plate to cool.

   TIPDon't walk away — toasted nuts burn in seconds. Transfer immediately when the syrup thickens.
2. 2
   mix · ~1 min

   Make the maple vinaigrette.

   1.In a small bowl or jar, combine olive oil, apple cider vinegar, remaining 1 tablespoon maple syrup, and dijon mustard.

   2.Add salt and freshly ground black pepper.

   3.Whisk or shake vigorously until emulsified and smooth (30 sec).

   TIPIf the dressing tastes too sharp, add a tiny pinch more maple syrup — but don't overdo it or it'll turn cloying.
3. 3
   assemble · ~2 min

   Assemble the salad.

   1.Place mixed salad greens in a large salad bowl.

   2.Arrange apple slices and dried cranberries on top of the greens.

   3.Break cooled candied pecans into pieces and scatter over the salad.
4. 4
   mix · ~1 min

   Dress and toss.

   1.Drizzle the maple vinaigrette evenly over the salad.

   2.Toss gently with clean hands or salad servers until all leaves are lightly coated.
5. 5
   serve

   Serve immediately.

   Divide among four plates or shallow bowls and serve right away while the greens are crisp and the pecans are crunchy.

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