Mixed Green Salad With Pecans, Goat Cheese, and Honey Mustard Vi

• 4 ounces pecans, whole
• 1 tablespoon melted butter
• 1 tablespoon sugar
• 2 tablespoons honey mustard
• 1 garlic clove, minced
• 14 teaspoon red pepper flakes
• 14 cup balsamic vinegar
• 34 cup olive oil
• salt and pepper
• 1 lb mixed salad green, including fresh baby spinach
• 4 ounces goat cheese
• 14 cup dried cranberries
• 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices

1. 1 Preheat oven to 300F Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar.
2. Place them in a single layer on a parchment paper or Silpat lined cookie sheet.
3. Bake for 20 minutes.
4. Let cool to touch.
5. 2 Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium sized bowl.
6. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated.
7. Season to taste with salt and pepper.
8. 3 Place lettuces and baby spinach in a large bowl.
9. Add the goat cheese, dried cranberries, red bell pepper, and pecans.
10. Toss with 1/4 cup of the dressing.
11. Serve immediately.
12. Serves 8.
13. Chill remaining dressing.

pecans, butter, sugar, honey, garlic, red pepper, balsamic vinegar, olive oil, salt, mixed salad green, goat cheese, cranberries, red bell pepper

Taken from www.food.com/recipe/mixed-green-salad-with-pecans-goat-cheese-and-honey-mustard-vi-354725 (may not work)