Mixed Green Salad with Pecans, Goat Cheese And Honey Mustard Vinaigrette
The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.
red pepper flakes
salt and black pepper
mixed salad greens
including fresh baby spinach
goat (chevre) cheese
sweet red bell peppers
cored, seeded, and cut into 1-2 inch thin slices
Preheat oven to 300°F.
Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar.
Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.
Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium sized bowl.
Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.
Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with ¼ cup of the dressing.