Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette | Food Stuff
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Serving bowl
Ingredients
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced
- 3 ounces goat cheese, crumbled
- 10 cups mesclun greens
- 1-1/2 tablespoons maple syrup
- 1 cup pecan halves
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1 tablespoon finely chopped shallots
- 6 tablespoons vegetable oil
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