Pecan-Crusted Goat Cheese Salad With Pomegranate Vinaigrette

• 4 ounces polenta in tube, cut into 3 (1/2-inch-thick) slices
• Cooking spray
• 1 ounce goat cheese
• 1 tablespoon chopped pecans
• 2 tablespoons pomegranate juice
• 1 teaspoon olive oil
• 1 teaspoon Dijon mustard
• 3 cups fresh spinach
• 1/2 cup shredded carrot

1. Heat a large nonstick skillet over medium heat. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes.
2. Shape goat cheese into a patty; coat with chopped pecans.
3. Combine juice, oil, and mustard in a small bowl; stir well with a whisk.
4. Arrange spinach and carrot on a plate. Top with polenta, pecan-crusted goat cheese, and dressing.

polenta, cooking spray, goat cheese, pecans, pomegranate juice, olive oil, mustard, fresh spinach, shredded carrot

Taken from www.myrecipes.com/recipe/pecan-crusted-goat-cheese-salad-with-pomegranate-vinaigrette (may not work)