Ingredients

• 12 ounces, weight Salad Greens (spring Mix)
• 2 whole Apples, Cored And Sliced Very Thin
• 1/2 cup Pecan Halves
• 1/4 cup Dried Cherries
• 6 ounces, weight Blue Cheese, Cut Into Chunks
• 1 Tablespoon (heaping) Dijon Mustard
• 1 Tablespoon Maple Syrup (more To Taste)
• 1 teaspoon Apple Cider Vinegar (more To Taste)
• 1/4 cup Olive Oil
• Salt And Pepper, to taste

GLAZED PECANS:

• 2 tablespoons butter

• 2 tablespoons packed dark brown sugar

• 2 tablespoons maple-flavored syrup or real maple syrup

• 2 cups pecan halves (8 oz)

• sprinkle of coarse salt (sea or kosher)

Directions

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.

In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.

Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

PECANS:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
•  Add pecans and salt; cook 2 to 3 minutes, stirring constantly, until coated. Spread mixture onto parchment-lined cookie sheet.
•  Bake 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes. Store in tightly covered container up to 2 weeks.