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1
In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper.
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2
Set aside.
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3
In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color.
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4
Carefully whisk in the butter.
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5
Add the spice mix and turn off the heat.
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6
Add the pecans and stir with a rubber spatula until all of the pecans are completely coated.
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7
Spray with nonstick cooking spray which will help the pecans separate.
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8
Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat.
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9
Break up any pieces that may be stuck together.
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10
Let cool 5 minutes before serving with the salad.
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11
Dressing:
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12
In a medium bowl whisk together the goat cheese and buttermilk.
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13
Whisk in the remaining dressing ingredients until combined and smooth.
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14
Set aside.
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15
Salad:
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16
Heat the canola oil in a small saucepan over medium heat.
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17
Add the shallots and fry until crispy and light brown, about 5 minutes.
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18
Remove to a plate lined with a paper towel to drain.
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19
Add the greens to a large bowl.
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20
Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens.
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21
Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots.
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22
Drizzle with remaining dressing and serve.
