Spring Greens With Beets And Goat Cheese

• 2/3 cup pecan halves
• 3 tablespoons balsamic vinegar, divided
• 1 tablespoon water
• 1 tablespoon sugar
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 teaspoon stone-ground mustard
• 1/8 teaspoon salt
• 1 package (5 ounces) spring mix salad greens
• 1 can (14-1/2 ounces) sliced beets, drained
• 1 cup crumbled goat cheese

1. In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
3. In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

pecan halves, balsamic vinegar, water, sugar, olive oil, maple syrup, stoneground mustard, salt, spring mix salad greens, beets, goat cheese

Taken from www.tasteofhome.com/recipes/spring-greens-with-beets-and-goat-cheese/ (may not work)