SPRING SALAD with CREAMY GOAT CHEESE DRESSING

This is a wonderful tasting salad. It has crunch with the candied pecans and fried shallots and a creaminess and tang that comes from the dressing and grapes. DELICIOUS!

SPICED PECANS

• 1/2 tsp paprika
• 1/4 tsp coriander
• 1/8 tsp cayenne peppper
• 1/2 tsp salt
• 1/4 cup sugar
• 1 tbsp butter
• 1 cup pecans
• Nonstick cooking spray

In a small saucepan over medium heat add the sugar and cook until melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silcone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.

DRESSING:

• 4 oz goat cheese, at toom temperature
• 2-3 tbsp buttermilk
• 3 tsp honey
• 2 tsp white wine vinegar
• 3 tbsp olive oil
• 1/4 tsp white pepper
• pinch salt
• 1 tbsp choped fresh tarragon leaves

In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.

SALAD:

• 1/2 cup canola oil
• 2 shallots, thinly sliced
• 8 cups spring greens mix
• Goat Cheese Dressing
• Salt and freshly ground pepper
• Chopped candied pecans
• 1 1/2 cups red grapes, sliced in 1/2

In a small saucepan heat oil to 350* and fry shallots (onion can be used) until brown and crispy. Drain on paper towel.

Place spring greens in a large bowl with grapes, chopped pecans and salt and pepper to taste. Drizzle with Goat Cheese Dressing then sprinkle fried shallots on top.

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