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!