Apple and Goat Cheese Salad with Candied Pecans

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Description

Spring is around the corner! Brighten up this winter-style salad with a multi-citrus vinaigrette that will make you think of warmer days!

Apple and Goat Cheese Salad with Candied Pecans

Candied Pecans:
1 large egg white
1 Tbs sugar
1/2 lb pecan halves (about 2 cups)
1/4 tsp smoked paprika
1/4 tsp sea salt

Vinaigrette:
3 Tbs Persian Lime Olive Oil
1 1/2 Tbs fresh lemon juice
1/4 tsp sea salt
1/4 tsp orange zest
1/8 tsp allspice

Salad:
3 Granny Smith apples, cored and thinly sliced
10 oz winter greens (like arugula or kale)
1/2 red onion, thinly sliced
1/4 tsp salt
1/4 tsp cracked black pepper
1/2 lb goat cheese, crumbled (about 2 cups)
2 Tbs Traditional Dark Balsamic Vinegar

Preheat oven to 350 degrees. Whisk together egg white and sugar until light and frothy. Add pecans, paprika and salt, and stir until pecans are completely coated. Spread on a baking sheet (I recommend lining the sheet with parchment paper) in a single layer. Bake until pecans are lightly toasted but still moist, 15-20 minutes. Remove pecans from baking sheet and allow to cool for 30 minutes.
Whisk together olive oil, lemon juice, salt, orange zest and allspice in a small bowl. Set aside.
Toss together apples greens and onion in a large serving bowl; sprinkle with salt and pepper. Drizzle with vinaigrette and toss to coat. Top with goat cheese and pecans. Drizzle Balsamic on top just before serving.

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