Enjoy this vinaigrette dressing with all kinds of vegetable salads. These maple-candied pecans especially complement the dressing. Salad serves 4-6 persons.
In a small skillet over medium high heat, using a wooden spoon, constantly stir the pecans, maple syrup, and coconut oil until the nuts are toasted and the maple syrup coats the nuts. Transfer to a bowl.
If you don’t have Japanese “salad” turnips, substitute radishes.