Fresh Fall Salad

This fresh fall salad, featured in my newest episode with Homeworthy, “Thanksgiving at Hillside Farm,” is a beautiful mix of sweet and savory. Crisp greens, ripe pears, caramelized pecans, blue cheese, and bacon all tossed in a homemade maple vinaigrette made with syrup. My dear friend Heather joined me in the kitchen for this one. It was one of those perfectly imperfect days – no power, smoke in the oven, and plenty of laughter.

INGREDIENTS

Mixed greens or spinach

½ red onion, thinly sliced

2 ripe pears, sliced

½ cup candied pecans

6 slices bacon, cooked and crumbled

½ cup blue cheese crumbles (or goat cheese or feta)

Broccoli sprouts, for garnish

FOR THE MAPLE VINAIGRETTE:

½ cup red wine vinegar

½ cup olive oil

1 tablespoon Dijon mustard

2 tablespoons pure maple syrup

Salt and pepper to taste

Step 1: In a small pan, melt 1 tablespoon of butter over medium heat. Add pecans and a small spoonful of brown sugar, stirring until caramelized and fragrant. Remove from heat and let cool.

Step 2: In a large bowl or platter, layer mixed greens, sliced pears, red onions, and broccoli sprouts.

Step 3: Add crumbled bacon and blue cheese over the top.

Step 4: To make the dressing, combine red wine vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper in a small jar. Shake until blended.

Step 5: Just before serving, drizzle the dressing over the salad and toss gently to combine. Serve immediately.