Spring Mix Salad with Apple, Cheddar and Maple Vinaigrette

Name: Spring Mix Salad with Apple, Cheddar and Maple Vinaigrette
Prep time: 17 min
Cook time: 5 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: ¾ cup (85 g) raw pecan halves; 2 tbsp (40 g) pure maple syrup; 1 tbsp (12 g) granulated sugar; ⅛ tsp (¾ g) fine sea salt; ¼ cup (60 ml) extra-virgin olive oil; 2 tbsp (30 ml) apple cider vinegar; 1 tbsp (20 g) pure maple syrup; 2 tsp (10 g) Dijon mustard; 1 tbsp (10 g) shallot, peeled and very finely minced (about 1 small shallot); ¼ tsp (1½ g) fine sea salt; ⅛ tsp (0.3 g) black pepper, freshly ground; 5 oz (140 g) spring mix (baby lettuces and greens), washed and thoroughly dried (skip if pre-washed); 2 medium (350 g) crisp sweet-tart apples (such as Honeycrisp), cored and cut into thin ⅛-inch (3 mm) slices, skin left on; 2 tsp (10 ml) fresh lemon juice; 4 oz (115 g) sharp cheddar cheese, cold, cut into ½-inch (1 cm) cubes or shaved into thin slices

From the MyKitchenBank Kitchen

Tender spring greens, crisp sliced apple, sharp cheddar and quick stovetop candied pecans, tossed in a tangy maple-Dijon vinaigrette. It's sweet, sharp and crunchy, and it comes together in about 30 minutes.

Prep: 17 min
Cook: 5 min
Wait: 10 min
Total: 32 min
Makes: 4 side-salad servings (about 2 cups / 90 g each), or 2 generous light main-course servings

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Ingredients

4 servings

For the candied pecans
¾ cup (85 g) raw pecan halves
2 tbsp (40 g) pure maple syrup
1 tbsp (12 g) granulated sugar
⅛ tsp (0.8 g) fine sea salt
For the maple vinaigrette
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) apple cider vinegar
1 tbsp (20 g) pure maple syrup
2 tsp (10 g) Dijon mustard
1 tbsp (10 g) shallot, peeled and very finely minced (about 1 small shallot)
¼ tsp (1.5 g) fine sea salt
⅛ tsp (0.3 g) black pepper, freshly ground
For the salad
5 oz (140 g) spring mix (baby lettuces and greens), washed and thoroughly dried (skip if pre-washed)
2 medium (350 g) crisp sweet-tart apples (such as Honeycrisp), cored and cut into thin ⅛-inch (3 mm) slices, skin left on
2 tsp (10 ml) fresh lemon juice
4 oz (115 g) sharp cheddar cheese, cold, cut into ½-inch (1 cm) cubes or shaved into thin slices

Equipment (8)

10-inch (25 cm) non-stick or heavy skillet
Rimmed baking sheet or large plate lined with parchment paper
Large salad bowl (at least 4 quarts / 4 L)
Small bowl or jar with lid for the vinaigrette (8 oz / 240 ml)
Whisk (or a lidded jar to shake the dressing)
Sharp chef's knife and cutting board
Silicone spatula or wooden spoon
Measuring cups and spoons

Steps

Before you start

Use real maple syrup (Grade A amber or dark), not pancake syrup. The flavor and the way it sets on the pecans both depend on it.
Choose a firm, crisp, sweet-tart apple such as Honeycrisp, Fuji, Pink Lady or Gala. Mealy apples turn soft in the salad.
Don't dress the salad until you're ready to serve. Spring mix wilts within minutes of meeting the vinaigrette.
Line a baking sheet or large plate with parchment paper before you start. The hot glazed pecans must be spread out the moment they leave the pan, or they will set into one lump.

1
Set up your station
- Line a rimmed baking sheet or large plate with parchment paper and set it next to the stove.
- Measure the pecans, 2 tablespoons maple syrup, sugar and ⅛ teaspoon salt for the pecans into separate small piles so you can add them quickly, since the glaze goes from done to burnt fast.
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Ready when: Everything is measured and the parchment is within arm's reach of the stove.
2
Toast the pecans
- Place the pecan halves in a dry 10-inch (25 cm) skillet over medium heat.
- Stir often with a spatula for about 3 minutes, until the nuts smell nutty and toasty and darken slightly in color.
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Ready when: Pecans smell fragrant and toasty, and the cut sides are a shade darker.
Tip: Don't walk away. Pecans go from toasted to bitter in under a minute.
3
Glaze the pecans
- Reduce the heat to medium-low.
- Add 2 tablespoons maple syrup, the sugar and ⅛ teaspoon salt.
- Stir constantly for 1½ to 2 minutes.
- The syrup will bubble, thicken and cling to the nuts, and the pan will look nearly dry.
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Ready when: The syrup is thick and glossy, coats every nut, and the bubbles have become small and slow.
Tip: If the syrup starts to smell sharp or smoke, pull the pan off the heat right away.
4
Cool the pecans
- Immediately scrape the pecans onto the parchment and spread them into a single layer, using two forks to separate any that are stuck together.
- Leave them for about 10 minutes, until the glaze hardens and the nuts are no longer sticky.
- You can make the dressing and prep the apple and cheese during this time.
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Ready when: Pecans feel dry and crisp, and snap rather than bend when broken.
Tip: Work fast. The glaze sets within a minute or two and will glue the nuts together if left in a pile.
5
Whisk the vinaigrette
- In a small bowl or lidded jar, combine the olive oil, cider vinegar, 1 tablespoon maple syrup, Dijon mustard, minced shallot, ¼ teaspoon salt and the pepper.
- Whisk (or shake the jar) for about 30 seconds, until the dressing is thick, creamy and no longer separates.
- Taste it on a piece of lettuce and add a pinch more salt if needed.
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Ready when: The dressing is emulsified: cloudy, slightly thickened, with no oil pooling on top.
Tip: The dressing should taste a little more tangy and salty than you want on its own, because the greens and apple will mellow it.
6
Slice the apples
- Quarter and core the apples, then slice each quarter crosswise or lengthwise into ⅛-inch (3 mm) slices.
- Put the slices in a medium bowl, drizzle with the lemon juice and toss gently to coat.
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Ready when: All slices are lightly glossy with lemon juice and the cut surfaces are still pale.
Tip: The lemon juice keeps the cut apple from browning for up to 1 hour.
7
Cut the cheddar
- Cut the cold cheddar into ½-inch (1 cm) cubes, or use a vegetable peeler to shave thin shards.
- Cold cheese cuts cleanly without crumbling or smearing.
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Ready when: Cubes or shavings are neat with sharp edges.
8
Dress the greens
- Put the dry spring mix in the large salad bowl.
- Give the vinaigrette a final whisk, then drizzle about three-quarters of it over the greens.
- Toss gently with your hands or salad tongs for 20 to 30 seconds, until the leaves are lightly and evenly coated.
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Ready when: Leaves look glossy with a light sheen, with no puddle of dressing at the bottom of the bowl.
Tip: Greens must be completely dry, or the dressing will slide off and pool in the bowl.
9
Assemble and serve
- Add the apple slices and cheddar to the greens and toss once or twice.
- Break any clumped pecans apart and scatter them over the top.
- Drizzle with a little of the remaining vinaigrette if you like a more generously dressed salad.
- Serve right away on chilled plates or straight from the bowl.
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Ready when: Apple, cheese and nuts are spread evenly through the greens, and the salad is bright and crisp, not wilted.
Tip: Add the pecans last so they stay crunchy.

Good to know

Tips

Slice the apples thin, about ⅛ inch (3 mm). Thick wedges overwhelm the delicate greens, while thin slices mix in evenly.
Dress the greens lightly, then add more only if needed. Spring mix leaves are tender and a heavy hand makes them soggy.
For a main-course salad, add 2 cups (about 280 g) of sliced cooked chicken breast or a handful of chickpeas for a protein boost.
Double the pecans. They are easy to snack on, and extras keep for several days.

Make ahead

"Make the candied pecans up to 5 days ahead and store them in an airtight container at room temperature. Whisk the vinaigrette up to 5 days ahead and refrigerate it in a jar. Let it sit at room temperature for 15 minutes and shake well before using. Wash and dry the greens up to 1 day ahead, and cube the cheddar up to 2 days ahead. Slice the apples and add the lemon juice no more than 1 hour before serving."

Storage & reheating

"Dressed salad does not keep well. Eat it within 15 minutes of tossing, because the greens wilt quickly. Undressed components keep separately: pecans in an airtight container at room temperature for up to 5 days (or frozen for 2 months), vinaigrette in the refrigerator for up to 5 days, and cheddar in the refrigerator for up to 2 days. No reheating is needed. If the pecans soften, crisp them in a dry skillet over medium-low heat for 1 to 2 minutes and cool them again."

Substitutions

raw pecan halves → walnut halves or sliced almonds. Walnuts have a slightly more bitter edge that works well with the maple. Almonds need an extra minute of toasting.
sharp cheddar cheese → aged Gouda, goat cheese or blue cheese. Use the same weight. Crumble goat or blue cheese over the top instead of cubing it.
crisp sweet-tart apples (such as Honeycrisp) → ripe firm pears. Slice the same way. Choose Bosc or firm Anjou so the slices hold their shape.
apple cider vinegar → white wine vinegar or sherry vinegar. Use the same amount. The dressing will taste a bit less fruity.