Ingredients:

  • 1 cup Pecan halves, raw, unsalted
  • 2 Tbsp Granulated sugar
  • 1 Tbsp Water
  • Pinch Fine sea salt
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Apple cider vinegar
  • 2 Tbsp Pure maple syrup, Grade A or B
  • 1 Tbsp Dijon mustard, smooth style
  • 1 Tbsp Finely minced shallot
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly cracked black pepper
  • 1 large bunch Curly Kale, stems removed, finely chopped
  • 1 cup Brussels sprouts, thinly shaved/shredded
  • 4 cups Romaine or Butter Lettuce, torn into bite-sized pieces
  • 1/2 cup Dried cranberries (or cherries)
  • 1 large Firm ripe pear (Anjou or Bosc), cored and diced
  • 4 oz Soft Goat Cheese (Chevre), crumbled

Instructions:

  1. Prepare the Candied Pecans: Combine the sugar and water in a small non-stick pan over medium heat. Stir until the sugar is dissolved and the mixture begins to bubble slightly.
  2. Add Nuts: Add the pecans and a pinch of salt to the syrup. Stir constantly for 3–5 minutes until the syrup has cooked down, crystallized, and coated the nuts. They should look matte and lightly caramelized.
  3. Cool: Immediately pour the nuts onto a parchment-lined tray or plate in a single layer. Separate them quickly with a fork before they cool. Allow to cool completely (about 10 minutes).
  4. Whisk the Vinaigrette: In a small bowl or jar, combine the apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk vigorously (or shake the jar) until fully incorporated.
  5. Emulsify: Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified (slightly thickened and creamy). Taste and adjust seasoning. Set aside.
  6. Process Greens: Ensure the kale is washed, dried, and massaged briefly with a tiny bit of olive oil (about 1 tsp) to tenderise it slightly. Shred the Brussels sprouts very thinly. Tear the Romaine/Butter lettuce.
  7. Dice Fruit: Core and dice the pear just before assembly to prevent browning.
  8. Combine Base: In the large mixing bowl, combine the kale, Brussels sprouts, Romaine, and dried cranberries.
  9. Dress Lightly: Pour about three-quarters of the vinaigrette over the salad base. Toss gently to coat.
  10. Assemble and Serve: Transfer the dressed salad to your serving platter or bowl. Scatter the diced pear and the crumbled goat cheese evenly over the top.
  11. Final Flourish: Break up the cooled candied pecans into chunks and scatter them generously over the salad. Drizzle the remaining vinaigrette just over the goat cheese and pears for visual appeal. Serve immediately.