Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette

Ingredients

• 4 ounces pecans whole
• 1 tablespoon butter melted
• 1 tablespoon sugar 
• 0.8 cup olive oil extra virgin 
• 0.3 cup balsamic vinegar 
• 2 tablespoons dijon honey mustard 
• 1 teaspoon garlic minced
• 0.3 teaspoon pepper flakes red
• 8 servings salt and pepper to taste
• 1 pound salad greens mixed fresh
• 4 ounces goat cheese 
• 0.3 cup cranberries dried sweetened
• 1  bell pepper red cored seeded cut into 1-2 inch thin slices

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. Toast the pecans: Preheat oven to 300°F.
2. Put the pecans in a bowl, sprinkle the melted butter over them, and toss until they are all well coated with butter. Then sprinkle the pecans with sugar and gently toss again until they are lightly coated.
3. Line a baking sheet with Silpat or parchment paper and spread the coated pecans out over it in a single layer.
4. Bake in the 300°F oven for 20 minutes.
5. Remove from the oven and let sit until cool enough to touch.
6. Place the olive oil, balsamic vinegar, honey mustard, minced garlic, and red pepper flakes in a jar, cover and shake until the dressing is well mixed. Season to taste with salt and pepper.
7. Place the salad greens and spinach in a large bowl.
8. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing.
9. Serve immediately. Chill remaining dressing.