Recipe courtesy of Brian Boitano
Episode: 3 Amigos
Print
Spring Salad with Creamy Goat Cheese Dressing
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)

Recipe courtesy of Ellie Krieger

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Mixed Green Salad with Patti's Homemade Salad Dressing

Recipe courtesy of Patti LaBelle

Tarragon Chicken Salad Tea Sandwiches

Recipe courtesy of Nealey Dozier

Butter Lettuce Salad with Mustard Vinaigrette

Recipe courtesy of Tiffani Thiessen

Vegetable Omelet with Crisp Lettuce Salad

Recipe courtesy of Bal Arneson

Spring Goddess Salad

Recipe courtesy of Sunny Anderson

Spring Green Salad

Recipe courtesy of Tyler Florence

Spring Crab Salad Roll

Recipe courtesy of Michael Jacobs|Allan Fisher

On TV

So Much Pretty Food Here