I came across this recipe on the news program Canada AM. Everything about it is Canadian from the Cheddar cheese to the maple syrup in the dressing the pecans. I think I will prepare this salad for The World's Longest Barbeque on Saturday August 4th at 6:00 pm (no matter what time zone you are in). This event is our way to salute our Canadian farmers and their families by cooking with locally grown food and ingredients and letting them know they are not alone. Get a bunch of your family and friends together on your deck, patio, balcony, campsite, houseboat or wherever you are and fire up the BBQ and prepare local foods.
The recipe calls for maple sugar for the candied pecans. You may not be able to get it locally so use regular granulated sugar.
The photo is taken in the Haliburtons in Ontario when she was 5.
*Gilbertson's Signature Salad with Maple Dijon Dressing and Candied Pecans**
6 cups mixed spring green (including baby spinach)
1/2 medium red onion thinly sliced
2 small pears, cored and thinly sliced
1 cup aged white Cheddar cheese, crumbled
Arrange washed salad greens on serving platter . Top with onion and pear slices. Crumble cheddar cheese over salad and sprinkle with nuts over top. Drizzle with salad dressing.
**Maple Candied Pecans**
2 tablespoons butter
1/8 teaspoon black pepper
1 tablespoon maple sugar
1 cup pecan halves
Melt butter in frying pan and add pepper and maple sugar. Toss pecans in butter mixture until coated well. Spread nuts out evenly on flat baking sheet and roast at 350F for 15 minutes, or until lightly toasted, stirring every 5 minutes. Remove from oven and cool on wire rack.
**Maple Dijon Salad Dressing**
3/4 cup olive oil
1/4 cup cider vinegar
1/4 cup maple syrup
1/4 cup Dijon mustard
2 cloves garlic, minced
1/4 teaspoon pepper
Combine all ingredients. SHAKE WELL. Store in refrigerator , shake before serving.
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