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Spring Greens w/ Beets & Goat Cheese Recipe


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     Spring Greens w/ Beets & Goat Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   20 min

2/3 cup pecan halves
3 tbsp balsamic vinegar, divided
1 tbsp water
1 tbsp sugar
1/4 cup olive oil
2 tbsp maple syrup
1 tsp whole grain mustard
1/8 tsp salt
1 pkg (5 oz) spring mix salad greens
1 can (14 1/2 oz) sliced beets, drained
1 cup crumbled goat cheese

In a large heavy skillet, cook the pecans, 1 tbsp vinegar and water over medium heat until nuts are toasted, about 4 mins. Sprinkle with sugar. Cook and stir for 2-4 mins or until sugar is melted. Spread on foil to cool.
In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

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