Mixed Spring Greens Salad with Pecan Crusted Goat Cheese & Orange Vinaigrette

By á-73576

Ingredients

• ORANGE VINAIGRETTE:
• 6 ounces goat cheese, or as desired based on 1/4-1/2 inch slices
• 1 cup ground pecans, chopped
• 1/2 teaspoon brown sugar
• Pinch of cayenne pepper
• 2 eggs, beaten lightly
• 1 tablespoon butter, or more if needed
• 3/4 pound of mixed spring greens
• 2 tablespoon champagne vinegar
• 1/4 cup fresh squeezed orange juice
• 1 teaspoon orange zest, grated (optional)
• 1/8 cup extra virgin olive oil
• 2 small pinches coarse kosher salt or more to taste
• 2 pinches fresh cracked pepper

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Slice goat cheese to desired thickness 1/4 up to 1/2 inch using a sharp serrated knife and wiping the knife clean after each slice to ensure clean even cuts.

Combine chopped pecans with brown sugar and cayenne.

Dip slice of goat cheese first into beaten eggs then into the pecan mixture. Chill dipped, crusted, cheese for one-half hour. Add butter to a heated non stick saute pan on low heat. A few slices at a time, not crowding the pan, set in the goat cheese cooking lightly for around forty-five seconds before turning over and cooking another forty-five seconds to a minute or until golden browned. Top cheese over dressed mixed greens and serve immediately.

For the Salad:

Whisk together ingredients for vinaigrette, taste, add a pinch or more salt as desired. Toss into mixed greens. Top with pecan coated goat cheese.