vermont maple salad with maple soy chicken...

i had a salad similar to this at a little cafe a while back & haven't stopped thinking about it!  so i finally just buckled down & focused on recreating it.  i love the difference in flavors & textures as well as beautiful colors.  i think it might me my new favorite... for today:)

{vermont maple salad with maple soy chicken}

1 head romaine lettuce, chopped

1 small bag fresh baby spinach, chopped

1 cup crumbled Gorgonzola cheese

1 1/2 cups fresh blueberries

2 granny smith apples, cut into small cubes

1 cup candied cinnamon pecan gems**

Layer salad ingredients in order on a large platter or shallow bowl.  Serve dressing on the side.  Also great topped with Maple Soy Grilled Chicken.

{Creamy Maple Vinaigrette}

1/2 cup mayonnaise

1/2 cup champagne vinegar or white wine

1 TBSP sugar

1 cup vegetable oil

1/2 cup pure maple syrup

1/4 tsp. salt

Combine all ingredients, except oil, in the blender or food processor & pulse until combined.  With blender still on slowly add oil in a steady stream until emulsified.

**to candy the pecans:  add 1 cup pecans to a small pan over medium heat.  In a small bowl, mix 1/4 cup sugar & 2 TBSP cinnamon.  Stir until combined.  Add cinnamon/sugar mix to the pecans.  Stirring constantly, cook until all sugar is melted & coated all of the nuts.  Careful not to burn.  Pour onto waxed paper to cool.  Store in an airtight container.

{Maple Soy Chicken}

4 chicken breasts

2/3 cup maple syrup

1/2 cup soy sauce

1 clove garlic, minced

1 tsp fresh grated ginger

Place chicken in a large Ziploc bag.  Mix all together syrup, soy sauce, garlic & ginger.  Marinate at least 30 minutes, up to 12 hours.  Place on a hot grill.  Cook only turning once to keep in juices.  

If using for salad, let cool slightly, then chop.