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.
Originally Submitted
7/23/2010
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