Pecan Encrusted Goat Cheese Salad w/Maple Vinaigrette Dressing
4 oz. log goat cheese
½ cup toasted pecans (chopped fine)
8 cups assorted spring greens
1 granny smith apple (cut into matchstick size)
Vinaigrette:
4 T. maple syrup
1 T. OLIVE MILL Red Apple Balsamic
1 T. OLIVE MILL olive oil
1 t. salt and pepper
Preheat oven to 350. Spread pecans on baking sheet and toast 10-15 minutes. Let cool and chop fine. Roll the log of goat cheese in pecans. Slice into 7 slices and set aside. Whisk together syrup, balsamic, oil, salt and pepper. Dress greens lightly with vinaigrette and toss. Garnish with apple slices and more vinaigrette if needed.
