Winter Green Salad With Pomegranate Goat Cheese An... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I was in charge of salad for Christmas dinner and came up with this combination based on several other salads. Everyone loved it and I'm finally writing it down before I forget it entirely! Ingredients:
for the pecans |
8 ounces pecan halves |
1 tablespoon natural sugar (i used the raw brown sugar crystals) |
1 tablespoon honey |
1/4 teaspoon ground cinnamon |
pinch of cardamom |
for the dressing |
1/3 cup extra virgin olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon lemon juice |
1 small shallot, minced |
pinch of coarse salt |
freshly ground pepper to taste |
for the salad |
1 head romaine lettuce, in bite-sized pieces |
1 head red leaf lettuce, in bite-sized pieces |
1/2 cup pomegranate seeds |
6 to 8 ounces goat cheese, crumbled |
Directions:
1. For the pecans: Preheat oven to 300 degrees. Place the pecans on a parchment paper or foil-lined cookie sheet and mix with the rest of the ingredients. Make sure the pecans are coated well. Bake for 20 minutes, then let cool. (Makes more than you need for one salad.)
2. For the dressing: Whisk together all the ingredients.
3. For the salad: Combine the lettuces, pomegranate seeds, goat cheese and candied pecans and lightly toss with the dressing.
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