Here in New Hampshire, we continue to wake up to single digit temperatures and lots of snow still covering the ground. Each day, we don our heavy jackets, wool hats, and warm gloves and head out to the blast cold air hitting our faces, just like we’ve done every day for the past several months. Although most of us love winter, this routine is getting old. We are longing for a day when we can walk outside and feel, well, warm! 

Where we live, there are many serious and not-so-serious maple syrup producers. This is the time of year when you walk into the local country store and hear comments about when the sap is going to run. What causes sap to flow? Well, I’m no physicist, but it has to do with temperatures rising above freezing (key word = “above”). These warmer temps of cause positive pressure to develop in the tree. This pressure causes the sap to flow out of the tree through wound or tap holes. During cooler periods, when temps fall below freezing, suction develops, drawing water into the tree through the roots. This replenishes the sap in the tree allowing it to flow again during the next warm period. So, at a very basic level, warmer temps are needed to make this magic happen; hence the constant chatter about when the sap will run. There is still time and hopefully it will come together in the next couple weeks to make the sap run, and run, and run some more.

In the meantime, I decided to break out the pure New Hampshire maple syrup I had on hand to make this delicious salad dressing.  This is getting me in the mood for spring because it will happen – I promise! 

Enjoy and happy spring everyone.

Ingredients

Salad:
12 cups spring greens
1/2 cup crumbled goat cheese or gorgonzola
3/4 cup pecans, caramelized*
1 cup fresh strawberries or orange slices

Vinaigrette:
1 Tbsp maple syrup
2 Tbsp balsamic vinegar
1 Tbsp soy sauce
1 clove garlic, crushed
1 Tbsp sesame oil
1 tsp pepper
1/2 cup olive oil

Method

In a large salad bowl, toss spring greens with cheese, pecans, and fruit. To prepare the vinaigrette, mix together all ingredients except olive oil until well blended. Add oil in a slow, steady stream until incorporated. Toss greens with dressing.

*To caramelize pecans, spread pecans on baking tray and roast in 350 degree oven until just starting to turn brown (about 2-3 minutes). Remove and toss with enough melted butter to lightly coat. Sprinkle nuts with 2 tsp white sugar and 1 tsp salt and toss again. Return to oven for a minute or two, being careful not to burn.