This delicious salad is great as an appetizer, but can be more filling by adding your favorite protein! Change it up by swapping in your favorite soft cheese & adding your favorite microgreens as a topping!

Ingredients:

2/3 cup pecan or walnut halves
3 tbsp balsamic vinegar
1 tbsp water
1 tbsp sugar
1/4 cup olive oil
2 tbsp maple syrup
1 tsp stone-ground mustard
1/8 tsp salt
5 oz spring mix, arugula, baby kale, or salad greens
1 lb sliced beets (cooked however you prefer)
1 cup crumbled goat cheese

Directions:

Heat a large, heavy skillet over medium heat. Add 1 tbsp vinegar & water and pecans. Roast until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

In a small bowl, whisk the oil, syrup, mustard, salt, and remaining vinegar. Refrigerate until serving.

Add salad greens and dressing to a large bowl; toss to coat. Divide among eight salad plates. Top with beets, goat cheese, and glazed nuts.