First lets start our spiced pecans. Preheat your oven to 375 degrees F. Get a large sheet pan out and line with parchment paper.
***TIP: I got this recipe from a small cooking class I took with other NY Jets wives. Chef Natalie Lewis came in with fun recipes for us to try. She is also personal chef for different families throughout the area (Eli Manning, yes I just name dropped). I'll put her information under recipe notes, give her a follow or contact for an event!
Find a medium size bowl and whisk your egg white in the bowl. Whisk until it becomes frothy and airy. Add all the above spiced pecan ingredients in with the egg white and give a good toss to combine.
After combined, pour out onto the parchment lined sheet pan. Bake for 10 minutes, flip the pecans over, and then finish baking for another 5 minutes or until toasted.
***TIP: I have been known to burn nuts when baking them, so keep a close eye on them!
After they are done cooking, let the pecan cool before placing onto your salad.
Maple Vinaigrette Dressing
Place all your dressing ingredients into a mason jar and shake. Yep....that easy.
My mouth is watering just thinking about this salad. I just might have to make it for lunch today! Ok, enough gabber lets complete this thing.
Pour your mixed green into a large salad bowl. Thinly slice the granny smith apple, and crumble the blue cheese. Toss those into your greens.
Add a handful of spiced pecans. I'm not going to lie, I normally keep some back to snack on later, they are SO delicious.
Give your dressing another shake and pour over the salad. Give everything a nice big toss and serve.
***TIP: If you wanted to add protein, you could buy a rotisserie chicken (easy and cost effective). Just slice and add to the salad.
Seriously she is amazing. She is a midwest girl (Ohio) that went to Paris for culinary school at Le Cordon Blue. She cooks with love and passion, which is contagious and provides her clients with happy and full tummies!