Time: 20 min.
Complexity: easily
Servings: 6

Any fresh, dense greens, such as spinach, Swiss chard, or mini kale, work well in this salad. Toss it with pecans, goat cheese, and fried bacon bits in an apple cider vinegar-maple syrup dressing and serve as an appetizer with wine or as a side dish for grilled meats.

Ingredients:

• 1 cup pecans
• 5 strips of bacon
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tbsp. natural maple syrup grade A
• 1 tbsp Dijon mustard
• 6 cups sweet, fine greens, such as Swiss chard, kale, spinach, or romaine
• 100 g crumbled goat cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, bacon, apple cider vinegar, goat cheese, pecans

We recommend

Preparation:

Step 1
• Preheat oven to 350°F (175°C). Place the pecans on a small baking sheet and bake until fragrant, about 10 minutes.
Step 2
• Meanwhile, place the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4-5 minutes per side. Transfer to a paper towel-lined plate to drain. Transfer 1 teaspoon of the rendered fat to a small bowl. Once cool, crumble the bacon and set aside.
Step 3
• Add olive oil, vinegar, maple syrup, mustard, salt, and black pepper to the fat in a bowl. Stir.
Step 4
• Combine the greens in a large serving bowl with the goat cheese, nuts, and bacon. Drizzle with the dressing, toss to coat, season with pepper, and serve.

Votes: 1