Pecan Encrusted Goat Cheese Salad W/Maple Vinaigrette Dressing

Ingredients

• 4 ounces log goat cheese
• 12 cup toasted pecans (chopped fine)
• 8 cups assorted spring greens (approximately 2 cups per serving)
• 1 granny smith apple (cut into matchstick size)
• 4 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Spread pecans on a baking sheet and oven toast 10-15 minutes.
3. Let cool and chop fine.
4. Roll the log of goat cheese in toasted pecans.
5. Slice into 8 slices and set aside.
6. Whisk together the maple syrup, balsamic vinegar, olive oil, salt and pepper.
7. Dress greens 'lightly' with vinaigrette and toss; remaining dressing will be drizzled on each serving.
8. Transfer greens to a serving plate.
9. Add 2 slices of the pecan-encrusted goat cheese to each serving.
10. Top salad with the Granny Smith matchsticks.
11. Drizzle each serving with the remaining vinaigrette and serve; drizzle some around the plate for presentation.