Ingredients Jump to Instructions ↓

  1. 4 ounces pecans, whole

  2. 1 Tbsp melted butter

  3. 1 Tbsp sugar

  4. 2 Tbsp honey mustard

  5. 1 clove garlic, minced

  6. 1/4 teaspoon red pepper flakes

  7. 1/4 cup balsamic vinegar

  8. 3/4 cup olive oil Salt and pepper to taste

  9. 1 lb mixed salad greens, including fresh baby spinach

  10. 4 ounces goat cheese

  11. 1/4 cup dried cranberries

  12. 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices

Instructions Jump to Ingredients ↑

  1. Method 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. Serves 8. Chill remaining dressing.


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