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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mixed Greens Goat Cheese & Honey Mustard Vinaigrette Recipe

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This recipe for Mixed Greens Goat Cheese & Honey Mustard Vinaigrette is from Mom Z's Recipes #4, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz whole pecans
1 Tbsp melted butter
1 Tbsp sugar
2 Tbsp honey mustard
1 clove garlic -- minced
1/4 tsp red pepper flakes
1/4 c balsamic vinegar
3/4 c olive oil
salt and pepper
1 lb mixed salad greens, including fresh baby spinach
4 oz goat cheese
1/4 c dried cranberries
1 red bell pepper -- core, seed, cut into thin slices
Directions:
Directions:
Preheat oven to 300*. Place pecans in a bowl, pour melted butter over them and sprinkle with sugar.
Gently toss until the pecans are all well coated with sugar.
Place them in a single layer on a parchment paper or Silpat lined cookie sheet.
Bake for 20 minutes.
Let cool to touch.

Whisk together the honey mustard, garlic, red pepper flakes & balsamic vinegar in a med. bowl.
Slowly drizzle the oil in to the mixture, whisking constantly until completely incorporated.
Season to taste with salt and pepper.

Place greens in a large bowl.
Add the goat cheese, dried cranberries, red bell pepper slices and pecans.
Toss with 1/4 C. dressing and serve immediately.

Chill remaining dressing

 

 

 

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