Since Nokomis, the grandmother of Manubush, was the first to pierce holes into a tree to collect sap, we’ve been enjoying the golden nectar ever since.
It’s not just good on pancakes, but soup, salad, meat, fish, veggies … you name it, there’s an application for it.
This recipe makes a nice sweet dressing that compliments the bitter spinach, the salty cheese, sharp onion, tangy peppers, and also provides a caramelizing spicy crunch to the pecans!
The Elmira Maple Syrup Festival has been cancelled, but there’s no reason not to enjoy the sweet stuff anyway.
“Maple-Spinach Salad”
Salad:
- 142g spinach leaves
- 1 red pepper
- 1 red onion, sliced
- 2 oz goat cheese, crumbled
- 1 pkg. sliced pecans
- 1 oz maple syrup
- Cumin seeds, cayenne
- Coarse salt
Dressing:
- 1 shallot, minced
- 1 clove garlic minced
- 1 tsp. Dijon
- 1/2 cup balsamic vin.
- 3/4 cup maple syrup
- 3/4 cup vegetable oil
- 3/4 cup olive oil
- Salt, pepper, allspice
Roast pepper, cool, peel and slice into strips.
Spread nuts on baking sheet and toss in syrup and spices – toast in 400 F oven for about 10 minutes or until caramelized. Allow to cool.
Whisk vinegar together with mustard, shallots and garlic until well combined.
Continue whisking and add syrup slowly followed by oils, season.
Arrange leaves on a plate.
Attractively add garnishes and drizzle with dressing.
