Pecan Encrusted Goat Cheese Salad W/Maple Vinaigrette Dressing

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Spread pecans on a baking sheet and oven toast 10-15 minutes.

3. 3

   Let cool and chop fine.

4. 4

   Roll the log of goat cheese in toasted pecans.

5. 5

   Slice into 8 slices and set aside.

6. 6

   Whisk together the maple syrup, balsamic vinegar, olive oil, salt and pepper.

7. 7

   Dress greens 'lightly' with vinaigrette and toss; remaining dressing will be drizzled on each serving.

8. 8

   Transfer greens to a serving plate.

9. 9

   Add 2 slices of the pecan-encrusted goat cheese to each serving.

10. 10

    Top salad with the Granny Smith matchsticks.

11. 11

    Drizzle each serving with the remaining vinaigrette and serve; drizzle some around the plate for presentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.