this recipe is from hudson's on the bend just outside of austin , tx. not far from lake travis. 1 of the guys went to the same school as i did ,he graduated before me. they have a lot of wild game and some very different recipes. check out thier cook books, i own 1 and it's great.
12 ounces goat cheese (Hudson’s uses Pure Luck brand chèvre)
Make candied pecans: Preheat oven to 350 degrees. In a mixing bowl, beat or whisk egg whites until foamy. Add Grand Marnier and whisk again. Mix salt, sugar, and cayenne pepper together and whisk into egg-white mixture, blending thoroughly. Gently fold pecans into mixture until coated. Spread on a cookie sheet lined with parchment paper and bake for 15 minutes. Remove from oven and stir to break up. Return to oven for 15 more minutes. Let cool before using. When ready to make salad, pit peaches (peel if you wish) and slice into wedges 1⁄2- to 3⁄4-inch thick. Arrange wedges in pinwheels on 8 plates and sprinkle candied pecans and dollops of goat cheese around them. Then find your inner Jackson Pollock and drizzle salad with Balsamic-Apple Vinaigrette. Serves 8.