Mixed Greens, Pineapple & Pecan Salad

• Cilantro Lime Vinaigrette
• 1 garlic clove
• 1 cup fresh cilantro leaves
• 1 tablespoon chopped shallot
• 1 serrano chili, quartered, seeded and chopped
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2 cup olive oil
• salt and pepper, to taste
• Salad (use 3/4 cup cilantro lime vinaigrette)
• 1 fresh pineapple, peeled and cored
• 8 cups mixed salad greens, a combo of romaine and spring greens, torn into bite-sized pieces
• 1 cup red onion, thinly sliced
• 1 (4 ounce) package goat cheese, crumbled
• 1 cup chipotle-glazed pecans, prepared in advance

1. Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
2. With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
3. For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
4. Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.

cilantro, garlic, fresh cilantro, shallot, serrano chili, orange juice, lime juice, olive oil, salt, salad, pineapple, mixed salad greens, red onion, goat cheese, pecans

Taken from www.food.com/recipe/mixed-greens-pineapple-pecan-salad-328840 (may not work)