Serves 4 / Rich in vitamin A, vitamin C, iron, folic acid, and potassium, mâche makes a great substitute for everyday green-leaf lettuce in salads.
1/4 cup raspberry vinegar
1/4 cup honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt (optional)
1/2 cup pecans
1 tablespoon pure maple syrup
8 cups mâche or baby spinach (5-6 ounces)
1 large Bosc pear, thinly sliced
1/2 cup crumbled gorgonzola cheese
Edible flowers, for garnish (optional)
1. In a medium bowl, whisk together raspberry vinegar, honey, and olive oil. Season with sea salt, if desired.
2. Heat a small skillet over medium-high flame and coat lightly with cooking spray. Add pecans and drizzle with maple syrup. Stir pecans constantly until lightly coated with syrup and beginning to roast, about 5 minutes (watch carefully to avoid burning). Spread pecans to cool on a plate or piece of aluminum foil.
3. Place mâche in a large bowl. Add candied pecans, sliced pear, and gorgonzola; toss. Drizzle with about half of the raspberry dressing and toss until well-coated. Divide salad among four plates, top with edible flowers (if using), and serve.
| Nutrition Facts Per Serving: |
| Calories: 257 calories |
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| % fat calories: 55 |
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| Fat: 16g |
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| Saturated Fat: 4g |
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| Cholesterol: 20mg |
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| Protein: 6g |
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| Carbohydrate: 23g |
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| Fiber: 4g |
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| Sodium: 189mg |
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Recipe provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.
