Mixed Green Salad With Pecans, Goat Cheese, and Honey Mustard Vi |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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If making in advance for a party, do not add the dressing until you are ready to serve. The recipe makes more salad dressing than is required for the salad. Ingredients:
4 ounces pecans, whole |
1 tablespoon melted butter |
1 tablespoon sugar |
2 tablespoons honey mustard |
1 garlic clove, minced |
1/4 teaspoon red pepper flakes |
1/4 cup balsamic vinegar |
3/4 cup olive oil |
salt and pepper |
1 lb mixed salad green, including fresh baby spinach |
4 ounces goat cheese |
1/4 cup dried cranberries |
1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices |
Directions:
1. 1 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.
2. 2 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.
3. 3 Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing.
4. Serve immediately.
5. Serves 8.
6. Chill remaining dressing.
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