2tablespoonschampagne vinegaror white wine vinegar, or rice vinegar
1teaspoondijon mustard
2teaspoonsmaple syrup
1pinchkosher salt
1pinchground black pepper
Berry Salad
4cupsmixed greens
1cupblueberries
1cupstrawberriesquartered
1/2cupFeta Cheeseor blue cheese
1/2cup candied pecans
Instructions
Candied Pecans
Heat oven to 325 degrees
Mix maple syrup, vanilla, cinnamon, melted butter and cayenne together in a bowl
Add the pecans and stir to coat
Place a piece of parchment paper or a silicone pad on a baking sheet (this is important so the pecans don't stick to the baking sheet)
Spread the pecans on the baking sheet
Bake for 10 minutes and give them a stir.
Bake for an additional 10-15 minutes - stirring every 5 minutes, until the pecans are toasty and the syrup is almost all gone. Remove from the oven and let cool for 5 minutes - then stir again to break up any pecans stuck together. (Try not to eat them all before making the salad!) Cooled pecans will keep in a bag for up to a week
Maple Vinaigrette
Add all the vinaigrette ingredients into a shaker or jar. (I love these Oxo salad dressing shakers) and shake like crazy
Mixed Berry Salad
Pick some lettuce from your garden (isn't that gorgeous?) or the grocery store
Wash and dry the mixed greens
Prep the berries, feta and pecans
Give the pecans a little chop - not to fine
Place the berries, feta and pecans on the mixed greens (so beautiful!) and drizzle with the vinaigrette