Spinach, Toffee Pecan And Goat Cheese Salad - cooking recipe

Ingredients

2/3 cup pecans, toasted (70 g)
1/3 cup granulated sugar
2 tablespoons water
9 ounces baby spinach leaves (225g)
4 ounces goat cheese, coarsely crumbled (125g)
1/3 cup dried cranberries (60 g)
3/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons maple syrup
1 teaspoon grainy mustard
1 pinch salt

Preparation

Line a baking sheet with parchment paper. Preheat oven to 350\u00b0F
Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.