This is an extremely easy side salad for a date night or dinner party. The pecan encrusted goat cheese is served warm over the salad for an unexpected delight as you dig into it. I use a prepackaged dressing, because it pairs very will the ingredients, is fat-free and no fuss of making a dressing! Serves 4 or cut in half if serving 2. You will need to buy the entire log of goat cheese. You can choose to save it for another dish or make two of them for each salad. My husband always wants two of them, so we usually use the entire log. Enjoy!
12 cups of mixed greens
1 – 4 oz. log of goat cheese sliced into 4 slices (Use unflavored dental floss to easily slice.)
1/4 cup of pecan pieces
1/4 cup of craisins
1/2 cup of Ken’s Steak House Fat Free Raspberry Pecan Dressing
Toast the pecans by adding to a non-stick skillet over medium high heat for about a minute. Stir constantly, so you don’t burn them. Add chopped pecans to a plate and set aside. In a large bowl toss salad with dressing, plate and sprinkle craisins around salad. Have salads near the stove as you prepare the encrusted goat cheese. Slice cheese into 4 even pieces by using unflavored dental floss or a knife and pat both sides into the pecans on the plate. In a medium non-stick skillet over medium heat add each slice and cook for about 1 minute on each side just to warm goat cheese. Remove from skillet, top on salads and serve immediately.
Try Fog Bank Vineyards Chardonnay (Monterey County), Procrastinate Chardonnay (California), Pozzi Bianco (Sicilia).