Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This easy and elegant dish is a wonderful replacement for a boring salad. Polenta, pecan-crusted goat cheese, and a quick vinaigrette bring a lot of flavor. Ingredients:
4 ounces polenta in tube, cut into 3 (1/2-inch-thick) slices |
cooking spray |
1 ounce goat cheese |
1 tablespoon chopped pecans |
2 tablespoons pomegranate juice |
1 teaspoon olive oil |
1 teaspoon dijon mustard |
3 cups fresh spinach |
1/2 cup shredded carrot |
Directions:
1. Heat a large nonstick skillet over medium heat. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes.
2. Shape goat cheese into a patty; coat with chopped pecans.
3. Combine juice, oil, and mustard in a small bowl; stir well with a whisk.
4. Arrange spinach and carrot on a plate. Top with polenta, pecan-crusted goat cheese, and dressing.
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