Mixed green salad with pecans, dried cranberries, goat cheese, red bell pepper, and a honey mustard balsamic vinaigrette.
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.
- 4 ounces pecans, whole
- 1 Tbsp melted butter
- 1 Tbsp sugar
- 2 Tbsp honey mustard
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- Salt and pepper to taste
- 1 lb mixed salad greens, 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
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 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 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.
Serve immediately. Chill remaining dressing.
Yield: Serves 8.