Mixed Green Salad with Pecans, Goat Cheese And Honey Mustard Vinaigrette

Name: Mixed Green Salad with Pecans, Goat Cheese And Honey Mustard Vinaigrette
Yield: 8
Cuisine: Fusion
Ingredients: pecans; butter; sugar; honey mustard; garlic; red pepper flakes; balsamic vinegar; olive oil; salt and black pepper; mixed salad greens; goat (chevre) cheese; cranberries, dried; sweet red bell peppers

Submitted by happyzhangbo

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

35 min

Ingredients

OUNCES PECANS
whole

TABLESPOON BUTTER
melted

TABLESPOON SUGAR

TABLESPOONS HONEY MUSTARD *

CLOVE GARLIC
minced

TEASPOON RED PEPPER FLAKES

CUP BALSAMIC VINEGAR

CUP OLIVE OIL

SALT AND BLACK PEPPER
to taste *

POUND MIXED SALAD GREENS
including fresh baby spinach

OUNCES GOAT (CHEVRE) CHEESE

CUP CRANBERRIES, DRIED *

SWEET RED BELL PEPPERS
cored, seeded, and cut into 1-2 inch thin slices

Directions

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.

Serve immediately.