Pecan-Encrusted Goat Cheese Salad w/ Maple Vinaigrette

Serves 4


  • 4 oz log of  goat cheese
  • ½ cup toasted pecans, chopped fine
  • handful of assorted greens (or as much as you like) per serving
  • 1 Granny Smith apple, cut into matchstick size

Maple Vinaigrette

  • 4 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper


Toast the Pecans

  1. Preheat oven to 35-375º.  Spread pecans on a baking sheet and oven toast 10-15 minutes. Let cool and chop fine

Prepare the Goat Cheese

  1. Roll the log of goat cheese in toasted pecans. Slice into generous portions for 4 salads

Make the Maple Vinaigrette

  1. Whisk together vinaigrette ingredients

Assemble the Salad

  1. Dress greens lightly with vinaigrette and toss.  Transfer greens to a salad bowl or plate, add slices of pecan-encrusted goat cheese
  2. Add Granny Smith matchsticks, drizzle more vinaigrette and serve