This salad has evolved over the past 10 years and I've tweeked it to suit my family's favorite ingredients. I make it in June and July when the strawberries are in season. It's made with local strawberries and maple syrup and maple vinegar from a nearby maple sugar bush.
Iceberg or romaine lettuce
1 Granny Smith apple
Strawberries (two or three for each serving)
Sugar glazed pecans
Blue cheese (I use Castello Crumbled Danish Blue Cheese)
Place torn lettuce leaves on individual salad plates. Place several thin slices of Granny Smith apple and a couple of sliced strawberries on the lettuce. Top it off with half a dozen homemade sugar glazed pecans and a sprinkling of crumbled blue cheese. Pour the Maple Dressing over the salad.
¼ cup Pure Maple Vinegar
½ cup canola oil
2 tablespoons white sugar
2 – 3 tablespoons Medium or Amber Maple Syrup
Pinch of salt
½ teaspoon dry mustard
Combine all ingredients and shake well.
Tip: Store any leftover dressing in the fridge and remove about an hour before you plan to use it.
Here's a link for the recipe for the Glazed Pecans
Give it a try. I am sure you’ll enjoy it. Have a great summer!!