Name: Peppery Apple & Vermont Maple Candied Pecan Salad
Cuisine: Mediterranean
Ingredients: 4 cups arugula; 4 cups baby spinach; 1 apple, sliced thin (I like ambrosia); 1 cup candied pecans or walnuts (see below); 3/4 cup crumbled feta (or 1/2 cup crumbled blue cheese); 1/4 cup thinly sliced red onion; 2 tbsp NOOC Vermont Maple Dark Balsamic Vinegar; 2 tbsp NOOC Madagascar Black Pepper Olive Oil; 1 tsp dijon mustard; Salt & Pepper to taste; Shake dressing in a small jar and toss with salad ingredients!; 1 cup unsalted raw nuts; 3 tbsp white or raw sugar; 2 tbsp water

Peppery Apple & Vermont Maple Candied Pecan Salad

Michelle Rudnell

Cuisine

Mediterranean

Ingredients

4 cups arugula
4 cups baby spinach
1 apple, sliced thin (I like ambrosia)
1 cup candied pecans or walnuts (see below)
3/4 cup crumbled feta (or 1/2 cup crumbled blue cheese)
1/4 cup thinly sliced red onion

Dressing

2 tbsp NOOC Vermont Maple Dark Balsamic Vinegar
2 tbsp NOOC Madagascar Black Pepper Olive Oil
1 tsp dijon mustard
Salt & Pepper to taste
Shake dressing in a small jar and toss with salad ingredients!

Candied Nuts

1 cup unsalted raw nuts
3 tbsp white or raw sugar
2 tbsp water

Directions

Candied Nuts Directions

In a nonstick frying pan on med high heat, dissolve sugar in water . Add nuts and toss to evenly coat. Once water has evaporated, turn down heat to medium low and stir constantly until nuts are browning and caramelized. *do not leave unattended as they will burn easily!

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