Recipe courtesy of Brian Boitano
Episode: 3 Amigos
Spring Salad with Creamy Goat Cheese Dressing
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

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 sugar
  • 1 tablespoon butter
  • 1 cup pecans
  • Nonstick cooking spray
Goat Cheese Dressing:
  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons buttermilk
  • 1 teaspoon honey
  • 1 teaspoon white wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon white pepper
  • Pinch salt
  • 1 tablespoon chopped fresh tarragon leaves
Salad:
  • 1/2 cup canola oil
  • 2 shallots, thinly sliced
  • 8 cups spring greens mix
  • Goat Cheese Dressing
  • Salt and freshly ground black pepper
  • Chopped candied pecans
  • 1 1/2 cups red grapes, sliced in 1/2

Directions

Spiced Pecans:

In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.

In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.

In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.

Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.

Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve.

IDEAS YOU'LL LOVE

Spring Crab Salad Roll

Recipe courtesy of Michael Jacobs|Allan Fisher

Spring Green Salad

Recipe courtesy of Tyler Florence

Spring Goddess Salad

Spring Green Salad with Creamy Lemon Vinaigrette

Recipe courtesy of Tyler Florence

Spring Vegetables and Foraged Herb Salad (Legumes de Printemps)

Shaved Kohlrabi + Spring Green Salad with Labne, Green Olive, and Preserved Lemon Vinaigrette

Recipe courtesy of Michelle McKenzie

Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint

Recipe courtesy of Michael Symon

Suzanne Taylor's Nettle Frittata with Wild Spring Salad and Citrus Herb Dressing

Recipe courtesy of Suzanne Taylor

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c