Spinach Salad with Candied Pecans & Goat Cheese
1 tablespoon Dijon mustard
1/2 teaspoon finely minced garlic
1 teaspoon honey
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1/2 cup extra-virgin olive oil
1 (5 ounce) bag baby spinach
1/2 cup dried mixed fruit (cranberries, cherries, blueberries)
4 ounces goat cheese, crumbled
1 cup candied pecans, recipe follows
For vinaigrette, stir together mustard, garlic, sugar, lemon juice and vinegar in a medium bowl. Gradually whisk in olive oil until mixture is smooth and glossy.
To assemble salad, place spinach, candied almonds, cranberries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately.
1/2 cup sugar
2 tablespoons water
1 drop freshly squeezed lemon juice
1 cup pecans
Preheat oven to 350 degrees F. Place a silpat or sheet of well-oiled foil on countertop. Place sugar in a medium saucepan and cover with 2 tablespoons water and lemon juice. Place pecans on a baking sheet and toast in oven for 5-6 minutes. Bring sugar and water to a boil, and boil until sugar turns deep golden brown, swirling occasionally to ensure even color. Stir in warm pecans, and immediately spread coated pecans onto silpat/prepared foil, spreading them out as much as possible to preserve whole nuts. (Pecans will be VERY hot, be careful not to touch them!) Cool completely, then break apart.
Yield: 4 servings