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8 c. assorted baby field greens 12 slices bacon, crisp fried and crumbled 1/2 c. goat cheese, crumbled Candied Walnuts (following) Balsamic Maple vinaigrette (following) For the Candied Walnuts: 1/4 c. packed brown sugar 1 c. walnuts 2 Tbsp. water Mix greens, bacon, cheese and walnuts in a large salad bowl. Drizzle 1/2 cup Balsamic Maple Vinaigrette over the salad, tossing gently. For the Candied Walnuts: Cook the brown sugar in a large heavy skillet until melted. Add the walnuts and water. Cook 10 minutes or until the water evaporates, stirring constantly. Spread the walnuts on a sheet pan and let stand to dry. Store in an airtight container. Balsamic Maple Vinaigrette: 1 c. balsamic vinegar 1/2 c. pure maple syrup 1/4 c. minced shallots 1 c. olive oil 2 tsp. salt 1 tsp. pepper Combine all the ingredients in a jar with a tight fitting lid. Shake vigorously to mix. Chill. Serve the rest of the dressing on the side. Yields 8. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |