Toasted Pecan & Goat Cheese Salad

This is by far one of my favorite salads.  It is simple and pairs well with meats as well as pastas.  I have made many different variations of this and it really goes well with most types of salad greens.  On this particular day, I used a spring mix of bagged salad, but baby spinach works really well too.  I found this delicious recipe for balsamic-rosemary vinaigrette in Everyday Food magazine and I have to say the fresh dressing makes all the difference.  You can definitely use a store bought balsamic dressing if you are short on time, but I think it is worth the effort... Enjoy!


Toasted Pecan & Goat Cheese Salad
Serves 4
Ingredients- salad

1 bag of salad (either spring mix or baby spinach)
1/2 cup crumbled goat cheese
1/2 cup toasted chopped pecans (see below for details)
1/4 cup balsamic-rosemary vinaigrette
Ingredients- balsamic rosemary dressing
Recipe adapted from Food Everyday Magazine March 2009
1/3 cup balsamic vinegar
1 tablespoon dijon mustard
1 small clove of garlic
1 tablespoon fresh rosemary leaves
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
Directions- Salad
1. Combine all ingredients except dressing and toss.
2.  Pour dressing over salad just before serving.
Directions- Dressing
1. Combine all ingredients but the olive oil in a blender.
2.  Blend until mixture has a smooth consistency.
3.  While blender continues to run, remove lid and add olive oil slowly.
4.  Continue to blend until mixture is combined.
Dressing may be refrigerated up to two weeks and also works well as a marinade for chicken and pork chops.

To toast pecans, heat a dry skillet over medium heat.  Add pecans and toast about 5 minutes, shaking every once in awhile.  Keep your eye on these... they can burn quickly!