Difficulty: Easy
Makes: 4 servings
Nutritional Info (Per Serving): Calories 736, Total Fat 64g, Saturated Fat 11g, Carbohydrates 37g, Fiber 5g, Sugars 27g, Protein 10g, Cholesterol 21mg, Sodium 646mg
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Spiced Pecans
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- 1 cup raw pecans
- Nonstick spray
Creamy Goat Cheese Dressing
- 4 ounces goat cheese, softened
- 2 tablespoons buttermilk
- 1 teaspoon honey
- 1 teaspoon white wine vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon white pepper
- Pinch of salt
- 1 tablespoon fresh tarragon, chopped
For the Salad
- 1/2 cup canola oil
- 2 shallots, thinly sliced
- 8 cups spring salad greens
- Creamy Goat Cheese Dressing (above)
- Kosher salt and freshly ground pepper
- Chopped spiced pecans
- 1 1/2 cups red seedless grapes, halved
Instructions
- Prepare the spiced pecans:
In a small bowl, mix together paprika, ground coriander, cayenne, salt, and pepper and set aside.
Place the sugar in a small pan over medium heat. Stir gently until the sugar melts and takes on a light amber color. Whisk in the butter carefully. Add in the reserved spice blend, then turn off the heat. Toss in the pecans and stir using a silicone spatula until all are evenly coated. Spray lightly with nonstick spray so they separate easily. Pour out onto a greased or lined baking sheet and immediately break up any clusters. Allow to cool for about five minutes before adding to salad. - Make the goat cheese dressing:
Whisk goat cheese and buttermilk together in a medium bowl. Add honey, vinegar, olive oil, white pepper, salt, and tarragon. Whisk until everything is smooth and fully combined. Set aside. - Crisp the shallots:
In a small saucepan set over medium heat, heat the canola oil. Add in the sliced shallots and cook for around 5 minutes, until golden and crispy. Remove shallots with a slotted spoon and place on a plate lined with a paper towel to drain off any extra oil. - Assemble the salad:
Place the mixed greens into a large mixing bowl. Drizzle with about three-quarters of the prepared goat cheese dressing. Season with a bit of salt and pepper, then toss until the greens are lightly coated. Move the greens onto a serving platter. Top with chopped pecans, halved grapes, and crispy shallots. Spoon over the remaining dressing before serving. Dive into this vibrant burst of flavorscrunchy spiced pecans, creamy tangy dressing, and juicy grapes make every bite irresistible!
