Ingredients
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2/3 cup pecans, toasted (70 g)
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1/3 cup granulated sugar
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2 tablespoons water
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9 ounces baby spinach leaves (225g)
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4 ounces goat cheese, coarsely crumbled (125g)
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1/3 cup dried cranberries (60 g)
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3/4 cup olive oil
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2 tablespoons red wine vinegar
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2 tablespoons maple syrup
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1 teaspoon grainy mustard
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1 pinch salt
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 350°F
- Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
- Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
- Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
- Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.