The folks from Snappy Salads stop by Good Day to make a delicious spinach and strawberry salad. The spinach and artisan mix is topped with pecans, red onions, fresh-sliced strawberries, a balsamic vinaigrette and pecan-crusted goat cheese.
Pecan-Crusted Goat Cheese & Strawberry Salad
Spinach, 3 cups
Artisan mix, 1 cup
Pecans, chopped, 2 tablespoons
Red Onion, chopped, 1 tablespoon
Fresh-sliced strawberry, 3 tablespoons
Balsamic Vinaigrette, 2 ounces
Pecan Crusted Goat Cheese, 3 pieces
Fill a bowl with spinach, artisan mix, pecans, red onion, and strawberries. Dress salad to taste with Balsamic Vinaigrette and top with Pecan-Crusted Goat Cheese.
High-Quality Balsamic Vinegar, 1.5 Cups
Dijon Mustard, 1 Tbl.
Garlic, chopped, 1 Tbl.
Salt, 1 Tbl.
Black Pepper, 2 Tsp.
Extra Virgin Olive Oil, 3 Cups
Mix all ingredients together except Olive Oil to create a paste. Using the stick blender, slowly add Olive Oil until emulsified. Chill overnight.
Pecan-crusted Goat Cheese
Goat cheese, 1 log
Pecans, crushed, 1 Cup
Weigh goat cheese into .75 ounce portions. Pack and roll into a ball. Flatten the ball into a disk and set aside. Repeat as needed.
Place crushed pecans in a shallow bowl. Gently place goat cheese patty on pecans and press down slightly so that the pecans stick to the cheese. Turn patty over and repeat process making sure that both sides are completely coated.
Place on parchment paper and reserve.