Mixed Green Salad With Goat Cheese & Caramelized Pecans


1 tsp. Dijon mustard

2 tsps. honey

1 tbsp. raspberry vinegar

1 tbsp. pecan vinegar

¼ cup  orange juice

1 tsp. Grated orange zest

½ cup olive oil


Mixed greens

Sliced red onion

Crumbled goat cheese



Combine butter, white sugar and pecans in saucepan and sprinkle with cayenne. Cook until the sugar caramelizes stirring constantly. Place in a paper bag until needed.  (Butter/sugar 2:1 ratio)

And/or; wrap ½ inch cubes of bocconcini with a basil leave and thin slice of prosciutto. Broil or heat gently in fry pan for 1 – 2 minutes. Place on top of mixed salad, sprinkle pecans over top and top with dressing.              

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