Pecan House Salad

Salad:

• 1 bunch (12 oz) butter lettuce or spring blend or baby spinach or arugula or kale
• ½ cup MNPG Pecan Halves
• ½ cup crumbled blue cheese or feta or parmesan cheese
• 1 ripe avocado, diced
• 2-3 vine-ripe tomatoes or 12 cherry tomatoes, diced
• 1 red bell pepper, thinly sliced
• 2 radishes, thinly sliced
• 2 mini cucumbers, thinly sliced

Vinaigrette:

• 2 small garlic cloves, minced (optional)
• 1 teaspoon Italian seasoning
• 1 tablespoon Dijon mustard
• 1 tablespoon Maple Syrup
• Pinch smoked paprika
• ½ cup MNPG Pecan Oil
• ¼ cup apple cider vinegar or red wine vinegar
• Sea salt to taste
• Ground black pepper to taste

Directions:

• Vinaigrette: Whisk together all the vinaigrette ingredients. Taste and adjust according to your liking. Set aside.
• In a salad bowl, combine lettuce, tomatoes, bell pepper, radishes and cucumbers.
• Top with pecans, cheese and avocado.
• Add dressing and toss to combine.
• Serve immediately!