Baby Greens with Maple Shallot Vinaigrette

Baby Greens with Maple Shallot Vinaigrette

This is a great summer salad to enjoy as an accompaniment to barbecued foods. The sweetness of the maple and the caramelized shallots are a nice contrast to the slight bitterness of baby greens.

Ingredients:

• 10-12 cups fresh baby salad greens or baby spinach
• 1 medium shallot, peeled and sliced thinly
• ½ cup crumbled goat cheese
• 3 tbsp real maple syrup
• ¼ cup apple cider vinegar
• ⅓ cup extra virgin olive oil plus 2 tbsp olive oil
• 1 tsp oregano
• pinch salt
• 1 tsp fresh ground pepper

To prepare the shallot:

In 2 tbsp of olive oil, sauté the sliced shallot with half of the pepper on medium-high heat for 3 minutes to caramelize. Reduce to medium-low heat and continue to cook until soft. Set aside.

To prepare the dressing:

Whisk the maple syrup, vinegar, remaining olive oil, salt and remaining pepper until well blended. Set aside.

To prepare the salad:

Toss together the baby greens or baby spinach, crumbled goat cheese, shallots and dressing in a large salad bowl and enjoy!