Spring Greens with Beets and Goat Cheese

Directions

• 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.
• In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
• 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.