Maple, Blueberry, Pear, and Gorgonzola Salad

 

• Spring Mix and Baby Spinach
• Blueberries
• Thinly Sliced Pears
• Gorgonzola Cheese
• Maple Roasted Pecans
• Maple Balsamic Vinaigrette

For the pecans: Preheat oven to 350 degrees F. Toss 1 C pecans in a bowl with 2 T real maple syrup, and 1/4 tsp salt. 

Line a cookie sheet with parchment paper and place the pecans onto the parchment paper in a single layer. Cook for 14 minutes, tossing halfway through. The nuts will get toasted, and the maple syrup will caramelize, so the nuts will harden when cooled. 

Remove them from the oven and let them cool completely before breaking them apart.

For the Vinaigrette: 

• 1/2 cup Balsamic Vinegar
• 1/4 cup maple syrup
• 2 tsp. Dijon mustard
• salt and pepper to taste
• 1 C extra virgin olive oil

Place everything but the olive oil into a blender, or use a blender stick, and pulse to combine. Add the olive oil in a steady stream. 

This is a salad I made up inspired by one of my favorite salads from Freshie's Lobster Co. I made this for a Valentine's dinner and really loved how it turned out.