Wild and Gathered All Seasons salad with Spicy Pecans and Maple Vinaigrette
Serves 10-12

I call this an “all seasons” salad because I serve it all year long, I just change the fruits and cheese for the season and serve a different version of it. I still serve it with Maple dressing and spicy nuts because it’s those flavors that make the salad special.

Summer salad
1- ½ pounds baby mixed or micro greens
6-8 ounces Bleu Cheese - Gorgonzola works well
1 pint Fresh Blueberries (local is best)

Fall Salad
1- ½ pounds of baby mixed or micro greens
6-8 ounces Goat’s milk cheese, crumbled
2 Granny Smith Apples, thinly sliced

Winter Salad
1 – ½ pounds baby spinach or baby mixed greens
6-8 ounces Good Quality Parmsean cheese
1 cup dried cranberries or chopped dried figs

Spring Salad
1 ½ pounds baby mixed greens or micro greens
4 -6 ounces feta cheese, crumbled
1 quart fresh strawberries, sliced

Spicy Pecans
Ingredients:
3 cups pecan pieces
1 Tablespoon ground cinnamon
1 teaspoon ground white pepper
1/2 teaspoon salt
2 Tablespoons butter
1/2 teaspoon red cayenne pepper
1 teaspoon allspice
1/4 teaspoon ground ginger
2 teaspoons sugar

Roast pecans on a cookie sheet at 350F for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove from oven and set aside.
As nuts are roasting -Melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let dry for about an hour. (can be stored for up to a week in a air tight container)

Maple Vinaigrette
Yields 2 1/2 cups

Ingredients:
1/3 cup apple cider vinegar
1/4 cup of onion, peeled and minced
2/3 cup of maple syrup

1 cup of canola oil


Instructions:
Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly until mixture has a creamy consistency.