For the past few days, I’ve slunk in the door with my shoulders drooping, purse practically dragging on the floor (I love my purse too much to actually let it drag on the floor), the bags under my eyes sagging so far down my face that I’ve considered naming them.
Okay, fine. I exaggerated.
But just a little.
For some reason, I’ve had all the energy drained right out of me for the past few weeks. I wish I could tell you it was for some exciting or mysterious reason (i.e. H1N1 flu, pregnancy, saving orphans from burning buildings on my lunch break), but the truth is… I can’t put my finger on anything. I’ve just been a little drained. So by the time dinner is made and cleaned up, I’m ready for nothing more than laying down next to Michael watching Leverage reruns online through Netflix. (I highly recommend the show, by the way. We just started watching it last week, and it’s VERY well done.)
So we’ve had rather simple (but delicious) fare at our house these past few weeks. This salad is one of those simple things.
I first tried maple dressing at one of my favorite soup/salad/sandwich places, and have been on a quest to re-create it at home. Michael likes my version better, which I’ll take as a compliment. But I PROMISE that as much as a maple dressing might sound sticky or too sweet or funky, it’s incredibly good. Especially when paired with tart apples, dried cranberries, and toasted pecans.
Oh, baby, is it good.
The dijon and balsamic vinegar balance out the sweetness and add just the right notes to tie everything together. I must warn you though, dear reader, not to make this with maple flavored syrup. You have to use the real stuff. Okay, you don’t HAVE to, but it will be better. I promise.
Anyway, here’s to simple, delicious, and fall-inspired meals.
Coming soon… wild rice soup and a fantastic fall fruit pie.
- Lettuce (I used romaine, you could use anything–spinach, spring mix, whatev)
- Pecans, toasted
- dried cranberries
- a tart apple, diced (I used Granny Smith, but Jonathan or other tart apples are good too)
- parmesan cheese (optional)
- 2 Tbsp maple syrup
- 1 Tbsp balsamic vinegar
- 2 tsp dijon mustard
- ¼c olive oil
- salt and pepper
- Make vinaigrette by whisking together maple syrup, vinegar, and dijon mustard. Wisk in olive oil. Add a pinch of salt and pepper. Taste and adjust seasoning as necessary (you may want a bit more maple, salt, ,etc.)
- Toss dressing with lettuce, pecans, cranberries, and apple. Top with parmesan cheese, if using.