Pecan-Crusted Goat Cheese with Mixed Greens

Adding pecan-crusted goat cheese wheels to this otherwise simple salad really kicks up the “elegance factor.” As a result, this is a great choice for small dinner parties or other special occasions.

Ingredients:
Goat Cheese Wheels:
1/2 cup pecans, coarsely chopped
1 log (4 oz) fresh goat cheese
1 tablespoon honey

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon minced shallot

Salad:
4 cups mixed salad greens
3 tablespoons pomegranate seeds, plus additional for garnish
salt and pepper, to taste

Directions:
Pulse pecans in a food processor until coarsely chopped and spread into a thin layer on a baking sheet or on parchment paper.

Drizzle honey over goat cheese log and spread evenly over entire surface. Roll goat cheese love over the pecans, pressing firmly as you turn it to create an even “crust.”
Slice the encrusted goat cheese log into 8 slices and set aside.

Add the dressing ingredients to a salad dressing mixer or container with tight-fitting lid and shake vigorously until well combined.

Place mixed greens and pomegranate seeds into a large salad bowl and toss with dressing until lightly coated.

Distribute the dressed mixed greens evenly between 4 salad plates, then top each with two pecan-crusted goat cheese wheels. Garnish with additional pomegranate seeds, if desired, before serving.