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To Roast red bell pepper:
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Cut whole red bell pepper in half and remove seeds. Place cut side down on small roasting pan or cookie sheet. Bake at 350 degrees for approx. 25 min. until skin wrinkles and starts to turn brown. Remove from oven and place both halves in small paper bag. When cool, peel off skin and cut into small strips. Set aside.
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For eggplant:
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Cut eggplant into small dice. Pieces should be no larger than 1/2 inch cube. Heat 2/3 C canola oil in fry pan. when hot add eggplant and stir fry until eggplant is very tender. Set aside to cool.
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To make pecans:
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Melt 3 T butter in fry pan. When hot, add pecans and stir fry until fragrant and starting to brown. Add honey, cayenne pepper and salt. Continue stir frying for 2 minutes. Remove from heat, stir in crushed rosemary and drain on paper bag.
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To assemble salads:
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divide greens among 4 salad plates or shallow soup bowls. Sprinkle 1/4 C plus 2 Tablespoons crumbled goat cheese on each salad. Arrange red bell pepper slices, evently divided, in circle around center of salad. Sprinkle 1/4 of eggplant on each salad then divide red onion slices in fourths and arrance 1/4 in center of each salad. Finish by sprinkling 1/4 of pecans and drizzle 1/4 C of dressing (recipe follows) over each salad.
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For Dressing:
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In blender add vinegar, brown sugar, salt, garlic mustard and basil. Blend on high for at least 30 seconds. With machine running, slowly drizzle 1 C olive oil. Dressing will thicken as oil emulsifies. Can be stored in refrigerator for 2 weeks.
