Maple-Balsamic Vinaigrette

I'm sure you will agree, a great salad is all about the dressing. This is a simple and absolutely delicious combination of flavors-I tossed it with butter lettuce, sliced avocado, red onion thinly sliced, and toasted pecans.

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup pure maple syrup
1 tsp. stone ground mustard
salt and pepper to taste

Maple Pecan Scones

Thank you Pioneer Woman for yet another incredible recipe! Eat these for breakfast, dessert, as a snack... they are sooo good! And impressive too! I always had this idea that scones were fried, or hard to make, but this recipe was neither! Make them, they're delicious!

3 C all purpose flour
1/3 C sugar
5 tsp baking powder
1 tsp salt
½ lb. (2 sticks) butter, chilled
¼ C pecans, plus more for sprinkling
1 large egg
¾ C heavy cream (I used half and half)

Maple Icing

1 lb. powdered sugar
¼ C milk
4 Tbsp butter, melted
Dash of salt
2 tsp maple flavoring

Preheat the oven to 350 degrees.

Stir together the flour, sugar, baking powder and salt. Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.

Finely chop the pecans and stir into the flour mixture. Mix the egg & cream together and stir into the flour mixture until just combined. Turn the mixture onto a cutting board and push it together into a large ball. Don’t knead too much—only until it sticks together.

Gently roll the dough into a 10-inch circle and cut the round into eighths. PW recommends that in order to have perfect eighths, you could first cut an X and then cut a plus sign.

Transfer your wedges to a baking sheet that has been covered in parchment paper or lightly sprayed and bake for 20-24 minutes, or until golden brown.

Allow the scones to cool.

Meanwhile, mix your glaze together and pour generously (don't be wimpy!!!) over each scone. Garnish with a couple pecans and Enjoy!