Spring is here and it’s the perfect time to indulge in this wonderful salad topped with warm goat cheese. I love using vegetables that are in season whenever I can, they tend to be fresher and tastier. Add candied pecans for a delicious hint of sweetness and extra crunch… amazing!
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 10 minutes | 20 minutes | 30 minutes |
YIELD: 2-3 Servings
Ingredients
- 5 oz spring salad mix
- ½ cup pecan nuts
- 2 tsp agave syrup
- ½ cup cherry tomatoes, halved
- 1 bunch spring onions or scallions, sliced
- ½ cup sliced zucchini
- 1 small (4oz) goat cheese
- ¼ cup caramelized onions
- ¼ cup of your favorite balsamic dressing (or make your own, whisk together 2 tbsp of balsamic vinegar, 2 tbsp olive oil, and 2 tsp agave syrup)
How to Make it
- Put the salad mix in a serving bowl
- Add the tomatoes
- Toast the pecan nuts in a hot pan for 2 minutes, turn off heat and add 2 tsp agave syrup, mix well and let cool
- Pan roast the zucchini and spring onions in a hot pan with 1 tsp olive oil for 5 minutes or until tender and add to the bowl
- Mix in salad dressing
- Place the goat cheese on a sheet pan and heat in the oven at 350° for 10 minutes
- Top with candied pecan nuts, warm goat cheese and caramelized onions
