Ingredients

Glazed Nuts

• 1 cup raw walnuts (or pecans,
• 1/4 cup Amber maple syrup
• 2 pinches sea salt

Dressing

• 2 tablespoons Mercurio Balsamic Vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Amber maple syrup
• 1/4 teaspoon Sea salt
• 6 tablespoons Verd’Olivo extra virgin olive oil

Salad

• 1 apple
• 1 ripe pear
• 3 cups baby spinach leaves
• 3 cups baby mixed greens

Preparation

Glazed Nuts

1. Add the walnuts and maple syrup to a small non-stick skillet over medium heat. When the maple just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer for about 6 to 8 minutes, stirring occasionally.
2. In the last minute when the maple syrup is mostly evaporated, stir continuously until the liquid is totally cooked out and the nuts start clumping together (but watch so that it doesn’t burn or go too far and become powdery, not glossy!). Immediately remove from the heat.
3. Transfer the walnuts to a sheet of parchment paper in a single layer. Sprinkle with the salt and allow to cool to room temperature.

Dressing

1. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined.
2. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms.

Salad

1. Core the apple and pear, cut them into thin slices.
2. Place the greens on serving plates and top with apples, pears, and walnuts. Pour over the dressing and serve

Recipe and Image adapted from acouplecooks.com