mercredi, mars 15, 2006

winter fruit salad with maple syrup and champagne vinaigrette

Prep time: 5 minutes
Serves: 6

Maple dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup extra virgin olive oil

1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 bosc pears, peeled, cored, cut into thin slices
1/4 cup cranberries or dried tart cherries
1/4 cup crumbled blue cheese
1/4 cup candied pecans

For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, pears, cranberries, blue cheese, and 1/8 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/8 cup pecans and serve.
Inspired by this epicurious recipe

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