Sweet Greens with Maple Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 390
- Total Fat
- 38
- Saturated Fat
- 9
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 25
- Sodium
- 300
- Total: 20 min
- Active: 20 min
Ingredients
1 cup whole pecans
5 slices bacon
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon grade A pure maple syrup
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
6 cups sweet baby greens, such as chard, kale, spinach and romaine
4 ounces goat cheese, crumbled
Directions
- Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes.
- Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside.
- Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper.
- Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.