Mixed Green Salad with Honey Pecans, Goat Cheese and Balsamic Vinaigrette
A definite summer salad. The honey glazed pecans, goat cheese and balsamic dressing really bring layers of flavors, and all the ingredients are a delicious combination. The dressing and honey pecans both can be made a day ahead.
melted, or vegetable oil
or to taste
or to taste
olive oil, extra-virgin
salt and black pepper
|Salad and topping:|
mixed salad greens
goat (chevre) cheese
sweet red bell peppers
red, yellow or orange, cut into strips
Preheat the oven to 325°F.
Add the pecans, melted butter and honey in a small bowl, and gently toss until the pecans are all well coated.
Place them in a single layer on a baking sheet with a piece of parchment papper.
Bake for about 15 minutes or until the pecans are golden and brown.
Set aside and let cool enough to handle.
Add the honey mustard, garlic, and balsamic vinegar in a bowl, whisk until well blended.
Gradually add the olive oil into the mixture, whisking frequently until well mixed.
Season with salt and pepper.
Arrange the mixed greens among the individual serving plates.
Place the goat cheese, dried cranberries, red bell pepper strips, and honey pecans over the greens.
Drizzle the dressing to taste on top.