​​​​​​​Pecan-Crusted Goat Cheese & Strawberry Salad

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.

Balsamic Vinaigrette

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.

LINK: www.snappysalads.com

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