Mache Salad with Spinach Vinaigrette and Mapled Pecans

Time: 20 minutes
Effort: Easy
Serves: 4

4 cups of Mache leaves*
2 cups spinach
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
Salt & pepper to taste
1 1/2 cups Mapled Pecans

Blanche the spinach until slightly wilted, drain and squeeze out the excess liquid. Using a large cutting board, chop the spinach until it is almost a puree then turn it into a medium sized bowl. Add the olive oil, lemon juice, garlic powder and salt and pepper. Whisk well until fluffy. Arrange the Mache on salad bowls or plates, drizzle with the spinach vinaigrette and top with Mapled Pecans (see next recipe).

*Mache, also known as corn salad, rapunzel, field salad, or lamb’s lettuce is a little known salad green with a mild lettuce like flavor.