Contributed by (Recipe adapted from (Recipe adapted from http://triplecordcsaorganicproduce.wordpress.com)

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Ingredients

2 or 3 bunches Tatsoi and/or romaine lettuce, leaf lettuce, mixed greens
1/2 Cucumber, peeled, seeded, and cut into 1/4″ slices
1/4 C Pecans, chopped and toasted
1 Tbs Olive oil
1/4 C Red onion, finely chopped
1/4 C Apple cider vinegar
2 Tbs pure Maple syrup
Salt and Pepper, to taste
1/4 C Goat cheese or Feta cheese, crumbled

Instructions

In a small, dry skillet, toast pecans over low heat, stirring constantly, for 2-3 minutes. Set
aside to cool.

In a salad bowl, toss together greens and cucumber. In a small skillet, sauté red onion in
olive oil until softened. Add vinegar and maple syrup and bring to a boil. Season with salt
and pepper, pour over greens and cucumber, and toss with cheese and toasted pecans.

Serve immediately.

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