INGREDIENTS :
CARAMELIZED GRENOBLE PECANES:
125 ml (1⁄4 cup) maple syrup 30 ml (2 tbsp) butter
250 ml (1 cup) toasted pecans
MAPLE VINAIGRETTE:
60 ml (1⁄4 cup) mayonnaise
45 ml (3 tbsp.) Olive oil
1⁄2 garlic clove, finely chopped
30 ml (2 tbsp) maple vinegar 30 ml (2 tbsp) maple syrup
5 ml (1 teaspoon) cider and maple mustard Salt and pepper
SALAD :
1⁄2 red onion, very thinly sliced
1.5 liter (6 cups) of Mesclun
1 apple, peeled, cored and thinly sliced 4 bacon slices, cooked and chopped
2 eggs
180 ml (3⁄4 cup) milk
PREPERATION :
CARAMELIZED PECANES:
Line a baking sheet with parchment paper and set aside.
In a saucepan, bring the maple syrup and butter to a boil and cook for 2 minutes. Add the pecans.
Continue cooking, stirring with a wooden spoon, until the sugar crystallizes (becomes grainy) on the pecans. Remove from fire. Immediately pour onto the baking sheet. Using a spatula, quickly spread the preparation. Salt lightly. Let cool completely. Coarsely crush with a knife.
MAPLE VINAIGRETTE:
Mix all the ingredients until the dressing is creamy. Salt and pepper.
SALAD :
In a large salad bowl, combine the lettuce, apple and onion. Add dressing to taste and mix well. Sprinkle with pecans and bacon.