Ingredients:

  • 5 ounces Mixed Baby Greens (Spring Mix, Mesclun)
  • 1/2 cup Pecan Halves
  • 3 ounces Gorgonzola Cheese, crumbled
  • 1/2 cup Pomegranate Arils (freshly seeded)
  • Flaky Sea Salt, to taste
  • 6 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Pure Maple Syrup (or Honey)
  • 1 tablespoon Finely Minced Shallot
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Place the pecan halves in a dry, small skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Immediately transfer the pecans to a cold plate to cool. Chop roughly once cooled. Gently crumble the Gorgonzola into small pieces. Set aside.
  2. In a jar or small bowl, combine the red wine vinegar, Dijon mustard, maple syrup, minced shallot, kosher salt, and pepper. Whisk vigorously or shake the lidded jar until well combined. Slowly stream the olive oil into the mixture while continuously whisking (or shake the jar strongly) until the dressing thickens slightly and the oil is fully incorporated (emulsified). Taste and adjust the flavour balance if necessary.
  3. Rinse the mixed baby greens under cold water. This is the most important step: Spin the greens in a salad spinner until they are bone dry. Place the dry greens and the large serving bowl into the refrigerator for 10 minutes to ensure maximum crispness.
  4. Place the cold, dry greens into the large serving bowl. Scatter the toasted pecans and crumbled Gorgonzola over the greens. Drizzle approximately three-quarters of the vinaigrette over the salad. Use your hands or two large spoons to gently lift and toss the ingredients, ensuring the leaves are lightly coated but not saturated. Scatter the pomegranate arils over the top. Add a final pinch of flaky sea salt, and serve immediately.