Mixed Green Salad With Goat Cheese, Asparagus, Candied Pecans And Orange Mint Dressing

1. 1

   Depending on how much salad you want to make will depend on how much Asparagus, but even if you make too much, you can always save it a few days. So, Roast the Asparagus brushed with olive oil. Let that cool.

2. 2

   Preheat oven to 300u00b0F. Brush large rimmed baking sheet with butter.

3. 3

   Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.

4. 4

   Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature.

5. 5

   Make the Dressing.

6. 6

   Plac however much asparagus you want on your salad, then crumble goat cheese on top. Add the dressing and sprinkle with the pecans.

No additional tips available.