Spring Salad With Creamy Goat Cheese Dressing
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
62
Spice
42
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Paprika1 tsp
Ground Coriander1 tsp
Cayenne Pepper1
Salt1 cup
Sugar1 tbsp
Butter2 tbsps
Buttermilk1 tsp
Honey1 tsp
White Wine Vinegar2 tbsps
Olive Oil1 tsp
White Pepper1 cup
Canola Oil1.5 cups
Red Grape (sliced in 1/2)Directions:
1
Spiced Pecans: In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper
2
Set aside
3
In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color
4
Carefully whisk in the butter
5
Add the spice mix and turn off the heat
6
Add the pecans and stir with a rubber spatula until all of the pecans are completely coated
7
Spray with nonstick cooking spray which will help the pecans separate
8
Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat
9
Break up any pieces that may be stuck together
10
Let cool 5 minutes before serving with the salad
11
In a medium bowl whisk together the goat cheese and buttermilk
12
Whisk in the remaining dressing ingredients until combined and smooth
13
Set aside
14
Heat the canola oil in a small saucepan over medium heat
15
Add the shallots and fry until crispy and light brown, about 5 minutes
16
Remove to a plate lined with a paper towel to drain
17
Add the greens to a large bowl
18
Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens
19
Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots
20
Drizzle with remaining dressing and serve