Spring Greens, Beets and Goat Cheese Salad
Spring Greens, Beets and Goat Cheese Salad
Submitted by Joyce Looman, Alden, MI
Salads
Ingredients
- 2/3 cup pecan halves
- 3 tablespoons Fustini's Pomegranate balsamic
- 1 tablespoon water
- 1 tablespoon sugar
- 1 16-0unce bag organic spring greens
- 1 8-ounce can sliced beets, drained
- 1/2-3/4 cup goat cheese, crumbled
Directions
- In a large, heavy skillet over medium heat, gently toast pecan halves. Stir in 1 tablespoon Fustini's Pomegranate balsamic and water. Then sprinkle with sugar, simmering and stirring for an additional 2-4 minutes, until sugar is melted. Spread on a parchment to cool.
- Toss spring greens with dressing and divide among 6-8 salad plates. Top each salad with 2-3 sliced beets, sprinkle with goat cheese and top with toasted pecans.
- Combine olive oil, Maple balsamic, mustard and salt in a small bowl and whisk until emulsified.
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