Pecan Encrusted Goat Cheese Salad

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Pecan Encrusted Goat Cheese Salad

I had a delicious salad while I was on vacation this summer and I tried to duplicate it with this recipe.  I think I definitely succeeded and might even go so far as to say that mine's better!  Here's the recipe. I'd love to hear what you think about it.

This recipe makes 4 salads:

Goat Cheese Ingredients:

1/2 Tbsp. Brown Sugar

1/4 c. Crushed Pecans

4 oz. Goat Cheese

Salad Ingredients:

Spring Mix Salad

1 c. Fresh Sliced Strawberries

4 Tbsp. Dried Cranberries

Dressing Ingredients:

1 c. Fat Free Balsamic Vinaigrette Dressing

1 tsp. Blackberry Jam

To make dressing, whisk together the vinaigrette with jam.  Set aside.  

Plate each salad, placing the spring mix first and then scatter sliced strawberries and cranberries over the top.  Distribute equally among the 4 plates. 

Preheat oven to 300 degrees.  Sprinkle brown sugar over crushed pecans on a cookie sheet.  Bake for 5 minutes.  While the pecans are roasting, roll goat cheese into 4 balls.  After you remove the pecans from oven, roll the goat cheese balls in the warm pecan mixture.  Push all the pecans into the cheese until none of the pecan mixture is remaining.  Place a warm pecan ball on each salad.  

Drizzle small amount of dressing over the top of each salad.

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