Pecan Encrusted Goat Cheese Salad W/Maple Vinaigrette Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A delicious and quick light salad. Courtesy of Bread and Chocolate Bakery Cafe in Newton, Massachusetts. Ingredients:
4 ounces log goat cheese |
1/2 cup toasted pecans (chopped fine) |
8 cups assorted spring greens (approximately 2 cups per serving) |
1 granny smith apple (cut into matchstick size) |
4 tablespoons maple syrup |
1 tablespoon balsamic vinegar |
1 tablespoon extra virgin olive oil |
1 teaspoon kosher salt |
1 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350ºF.
2. Spread pecans on a baking sheet and oven toast 10-15 minutes.
3. Let cool and chop fine.
4. Roll the log of goat cheese in toasted pecans.
5. Slice into 8 slices and set aside.
6. Whisk together the maple syrup, balsamic vinegar, olive oil, salt and pepper.
7. Dress greens 'lightly' with vinaigrette and toss; remaining dressing will be drizzled on each serving.
8. Transfer greens to a serving plate.
9. Add 2 slices of the pecan-encrusted goat cheese to each serving.
10. Top salad with the Granny Smith matchsticks.
11. Drizzle each serving with the remaining vinaigrette and serve; drizzle some around the plate for presentation.
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