Spinach, Toffee Pecan And Goat Cheese Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2/3 cup pecans, toasted (70 g)
• 1/3 cup granulated sugar
• 2 tablespoons water
• 9 ounces baby spinach leaves (225g)
• 4 ounces goat cheese, coarsely crumbled (125g)
• 1/3 cup dried cranberries (60 g)
• 3/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons maple syrup
• 1 teaspoon grainy mustard
• 1 pinch salt

Recipe

• 1 line a baking sheet with parchment paper. preheat oven to 350°f
• 2 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.
• 3 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.
• 4 maple vinaigrette: shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
• 5 toss toffee pecan, spinach, cheese and cranberries in large serving bowl. drizzle with maple vinaigrette and toss.