Vermont Maple Blueberry Salad

Source: Tami Richardson

Lettuce

Blueberries
Pears or apples, chopped

Candied pecans

Crumbled Bleu Cheese

Maple Vinaigrette

Candied Pecans- Melt 3 Tbsp. butter in a small sauté pan, add 1/3 cup brown sugar, pinch of salt, and a pinch of cinnamon. When combined, add 1½ cups of roughly chopped pecans. Sauté for just a few minutes.

Maple Vinaigrette-

1 tsp dry mustard

½ tsp dried basil

¼ cup balsalmic vinegar

½ cup real maple syrup

1 Tbsp lemon juice

1 clove garlic, minced

1 cup olive oil

Combine all ingredients in a jar, shake well.

*This is by far my favorite salad. Sometimes I substitute dried cranberries for the blueberries, walnuts or almonds for the pecans, and feta for the bleu cheese. It just depends on what I have on hand!

Bacon Wrapped Dates

Source: Tami Richardson

35-40 pitted dates

2 lbs. thin sliced bacon

Cut bacon slices in half. Wrap each date with bacon, secure with a toothpick. Place on baking sheet lined with foil. Bake at 425° for 15-18 minutes, turning halfway through baking time, until bacon is slightly crisp.

*Most recipes call for Medjool Dates, they are fancier, but they have too much of a mushy texture for me. I just get the ones in a pouch by the raisins in the store. Variations- you can stuff the dates with goat cheese or almonds. You can also drizzle the dates with real maple syrup when they come out of the oven. I like them best just simple and plain though!

*Another variation- wrap canned or fresh pineapple instead of dates-so good!