Ingredients:

  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Apple Cider Vinegar (unfiltered)
  • 2 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ½ cup Pecan Halves
  • 5 oz Mixed Greens (baby spinach and rocket/arugula)
  • 1 large Crisp Apple (e.g., Honeycrisp, Gala, or Fuji)
  • 1 large Firm Pear (e.g., Bosc or Anjou)
  • 1 Tbsp Fresh Lemon Juice
  • ¼ cup Dried Cranberries (Craisins)
  • 4 oz Soft Goat Cheese (Chevre), crumbled

Instructions:

  1. Toast the Pecans: Place the pecan halves in a dry, small skillet over medium-low heat. Cook for 3–5 minutes, stirring frequently, until they are fragrant and lightly browned. Immediately transfer the toasted pecans to a plate to cool completely.
  2. Prepare the Fruit: Core and dice the apple and the pear, aiming for bite-sized pieces. Place the chopped fruit in a small bowl and toss immediately with the tablespoon of lemon juice. This step prevents oxidation (browning).
  3. Whisk the Vinaigrette: In a jar or small bowl, combine the apple cider vinegar, maple syrup, and Dijon mustard. Whisk until emulsified. Slowly stream in the olive oil while continuously whisking vigorously (or shaking the jar). The dressing should thicken slightly. Stir in the salt and pepper.
  4. Assemble the Salad: Place the mixed greens (spinach and rocket), the lemon-tossed apples and pears, the dried cranberries, and the cooled, toasted pecans in the large mixing bowl.
  5. Dress Lightly: Drizzle about half of the prepared vinaigrette over the salad components. Gently toss using two large spoons, ensuring the greens are lightly coated but not saturated.
  6. Finish and Serve: Divide the salad mixture evenly among four serving plates. Crumble the goat cheese evenly over the top of each portion. Serve immediately, offering the remaining dressing on the side.