Pecan-Encrusted Goat Cheese Salad w/ Maple Vinaigrette
Serves 4
Ingredients
- 4 oz log of goat cheese
- ½ cup toasted pecans, chopped fine
- handful of assorted greens (or as much as you like) per serving
- 1 Granny Smith apple, cut into matchstick size
Maple Vinaigrette
- 4 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
How-to
Toast the Pecans
- Preheat oven to 35-375º. Spread pecans on a baking sheet and oven toast 10-15 minutes. Let cool and chop fine
Prepare the Goat Cheese
- Roll the log of goat cheese in toasted pecans. Slice into generous portions for 4 salads
Make the Maple Vinaigrette
- Whisk together vinaigrette ingredients
Assemble the Salad
- Dress greens lightly with vinaigrette and toss. Transfer greens to a salad bowl or plate, add slices of pecan-encrusted goat cheese
- Add Granny Smith matchsticks, drizzle more vinaigrette and serve