Fustini's Oils and Vinegars
Spring Greens, Beets and Goat Cheese Salad

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Spring Greens, Beets and Goat Cheese Salad

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Spring Greens, Beets and Goat Cheese Salad


Submitted by Joyce Looman, Alden, MI

Servings6

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
Maple Mustard Dressing

Directions

Step 1. 

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.


Step 2. 

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.


Step 3.  Maple Mustard Dressing

Combine olive oil, Maple balsamic, mustard and salt in a small bowl and whisk until emulsified.




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