Spring Salad with Creamy Goat Cheese Dressing
Such an awesome combination of texture and flavor. The sweetness of the grapes with the crunchiness of the pecans. Sooooo yummy!!!
|1/4 teaspoon||ground coriander|
|1/8 teaspoon||cayenne pepper|
|1/4 teaspoon||freshly ground black pepper|
|nonstick cooking spray|
|4 ounces||goat cheese, at room temperature|
|1 teaspoon||white wine vinegar|
|2 tablespoons||olive oil|
|1/4 teaspoon||white pepper|
|1 tablespoon||chopped fresh tarragon leaves|
|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 cup||red grapes , sliced in 1/2|
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.