Winter Salad with Apples, Spiced Candied Pecans, Cranberries and Goat Cheese
Ingredients
- 4 clamshells Artisan Lettuce, rinsed
- 2 Granny Smith apples, cored and thinly sliced
- 1 cup spiced candied pecans, recipe follows
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese
Honey Balsamic Vinegar
- 1 tablespoon Honey
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Dijon
- Salt and pepper
- 1/2 cup olive oil
Spiced Candied Pecans
- 2 tablespoons butter
- 1/2 cup brown sugar
- 2 tablespoons water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 cup pecans, toasted
Instructions
Making the Spiced Candied Nuts:
- Melt the butter in a skillet, over medium heat. Add the sugar, salt, water, cinnamon, nutmeg and paprika and cook until the sugar dissolves and the mixture starts to bubble.
- Add the pecans and stir to coat. Continue cooking, allowing the sugar mixture to reduce, for about 3-5 minutes. Stir constantly so the pecans don't burn.
- Remove from heat and transfer the candied pecans, on a single layer, to a parchment paper lined baking sheet so they can cool completely. Make sure to separate them now, otherwise they will stick together. (Still delicious, but not as pretty!)
Honey Balsamic Dressing:
- Combine all the ingredients in a small mason jar. Close the lid and shake until emulsified. Taste and adjust seasonings if needed.
Assembling the salad:
- Start by reserving some of the candied pecans, cranberries and goat cheese for garnishing.
- Add the lettuce, apple slices, dried cranberries and goat cheese to a large bowl. Pour some of the dressing and toss to coat.
- Garnish with the reserved toppings and serve immediately, with the remaining vinaigrette on the side.
Notes
- The Spiced Candied Pecans can be made ahead and stored for up to 2 weeks in an airtight container.