Salad With Balsamic Vinaigrette, Apples And Pecans

• For salad:
• 1 bag mixed salad greens
• 1-2 granny smith apples
• 1/2 medium red onion
• 1/2 cup craisins
• 1/2 cup toasted pecans
• 4oz good goat cheese
• For dressing:
• 1/4 cup balsamic vinegar
• 1 Tablespoon Honey
• salt
• pepper
• extra virgin olive oil

1. For dressing:
2. put balsamic in a small bowl
3. wisk in honey and salt and pepper to taste. While wisking, slowly drizzle in olvie oil to form an emulsion, usually a couple of tablespoons.
4. For salad:
5. Quarter and core apples then slice into 1/4 inch slices.
6. Slice the onion into 1/4 inch slices as well.
7. Put mixed salad greens into a bowl top with the sliced apples, onion, and craisins. Toss well. Just before serving, top with toasted pecans and small dollops of goat cheese. Add dressing and toss to coat.
8. To toast peacans: preheat oven to 350F place pecans on a baking sheet and allow to toast until fragrant, stirring periodically, about 7-10 minutes. Can be done in large batches and stored in the cupboard.
9. If slicing up apples ahead of time toss with a little lemon or lime juice to prevent browning. If onion is sharp toss with a little lime juice to mellow flavor.
10. Other variations:
11. Try with citrus fruits instead of apples
12. Use spiced nuts instead of toasted nuts
13. add spices and herbs to the dressing, garlic and parsley or perhaps some tarragon
14. *all proportions are approximate feel free to modify to your taste

salad greens, apples, red onion, craisins, pecans, goat cheese, balsamic vinegar, honey, salt, pepper, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/salad-with-balsamic-vinaigrette-apples-and-pecans-1206097 (may not work)