Mixed Green Salad with Honey Pecans, Goat Cheese and Balsamic Vinaigrette

• 1 cup pecans coarsely chopped
• 3 tablespoons honey
• 1 tablespoon butter melted, or vegetable oil
• 2 1/2 tablespoons honey mustard or to taste
• 1 small garlic cloves minced
• 3 1/2 tablespoons balsamic vinegar or to taste
• 6 tablespoons olive oil, extra-virgin
• 1 x salt and black pepper to taste
• 16 ounces mixed salad greens 1 pound
• 1 cup goat (chevre) cheese crumbled
• 1/2 cup cranberries, dried
• 1 each sweet red bell peppers red, yellow or orange, cut into strips

1. Preheat the oven to 325F.
2. Add the pecans, melted butter and honey in a small bowl, and gently toss until the pecans are all well coated.
3. Place them in a single layer on a baking sheet with a piece of parchment papper.
4. Bake for about 15 minutes or until the pecans are golden and brown.
5. Set aside and let cool enough to handle.
6. Add the honey mustard, garlic, and balsamic vinegar in a bowl, whisk until well blended.
7. Gradually add the olive oil into the mixture, whisking frequently until well mixed.
8. Season with salt and pepper.
9. Arrange the mixed greens among the individual serving plates.
10. Place the goat cheese, dried cranberries, red bell pepper strips, and honey pecans over the greens.
11. Drizzle the dressing to taste on top.
12. Serve.

pecans, honey, butter, honey, garlic, balsamic vinegar, olive oil, salt, salad greens, goat, cranberries, sweet red bell peppers

Taken from recipeland.com/recipe/v/mixed-green-salad-honey-pecans--52411 (may not work)