The basic elements are mixed greens with pecans and goat cheese, tossed with a sweet mustard vinaigrette. The recipe has plenty of room for improvisation—use baby spinach or butter lettuce instead of or in addition to the mixed greens, orange segments or sliced kumquats for a citrus note, toasted walnuts instead of pecans, etc. Use more or less of any ingredient to taste.
4 ounces whole pecans 1 tablespoon butter, melted 1 tablespoon sugar
Honey Mustard Vinaigrette:
3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons honey mustard 1 clove garlic, minced (about 1 teaspoon) 1/4 teaspoon red pepper flakes Salt and pepper, to taste
Salad:
1 pound mixed salad greens, including fresh baby spinach 4 ounces goat cheese 1/4 cup sweetened dried cranberries 1 red bell pepper, cored, seeded, and cut into 1- to 2-inch thin slices
Line a baking sheet with Silpat or parchment paper and spread the coated pecans out over it in a single layer. Bake in the 300°F oven for 20 minutes. Remove from the oven and let sit until cool enough to touch. Serve immediately. Chill remaining dressing.
