For the salad portion of our Valentine's Dinner, I decided to mix some of my favorites that go so well together. I went with a Maple Dijon Dressing, I got the idea from a Maple Walnut Dressing I had at a restaurant. Since Whitney can't eat nuts, I had to substitute something else in. I also coated some pecans in cinnamon and brown sugar, but kept them seperately in a bowl so they wouldn't contaminate the salad on Whit's behalf. They were amazing though, and we all snacked on them throughout the dinner.
Gorgonzola Apple Salad with Maple Dijon Dressing
1 sack of organic mixed baby greens
1 Granny Smith apple, sliced
1/2 cup gorgonzola cheese, crumbled
1/4 red onion, sliced
1 cup pecan halves
2 tbsp. brown sugar
1 tsp. cinnamon
2 tbsp. EVOO
1/4 cup Dijon mustard
1/4 cup pure Maple Syrup
Salt and pepper
1 tbsp. minced tarragon
1/4 cup EVOO
Preheat oven to 400 degrees.
Toss pecans in EVOO in a pie plate.
Sprinkle with brown sugar and cinnamon, toss again.
Toast for 10 minutes, or until nuts are crisp and fragrant.
Arrange salad in a bowl.
In a small bowl, whisk together dijon, maple syrup, salt, pepper and tarragon.
Whisk in EVOO in a steady stream.
Taste and adjust seasonings.
Drizzle over salad, serve the rest in a side dish.
Top salad with pecans, or serve on the side.
(In this photo, the nuts are in the bottom dish, kind of hiding behind my wine glass!)