Name: Scarlet Beet Salad with Toasted Pecan Viniagrette (Like Tupelo Honey Cafe)
Ingredients: Mixed Greens or Spinach; Toasted or Spiced Pecans; Beets (fresh roasted and cooled or bottled, pickled or plain); Goat Cheese, crumbled; ½ cup pecan halves; ¼ cup white wine vinegar; 2 tbsp real maple syrup; 2 tbsp chopped shallot; ¾ cup olive oil; water for thinning, around ½ cup; Salt and pepper to taste.

Ingredients

Scale

Salad

Mixed Greens or Spinach
Toasted or Spiced Pecans
Beets (fresh roasted and cooled or bottled, pickled or plain)
Goat Cheese, crumbled

Dressing

½ cup pecan halves
¼ cup white wine vinegar
2 tbsp real maple syrup
2 tbsp chopped shallot
¾ cup olive oil
water for thinning, around ½ cup
Salt and pepper to taste.

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Instructions

Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add water as needed to thin.
Season the dressing with salt and pepper.
Store in the fridge for up to 3 weeks.