Mesclun Salad with California Prunes, Goat Cheese and Pecans
Jazz up your everyday salad and give your greens a boost by adding crunchy candied pecans, creamy goat cheese and nutritious California Prunes.
Servings: 4
Prep Time:
Ingredients
- 1 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon minced shallot
- Salt and black pepper
- 8 cups mesclun lettuce
- 3/4 cup (about 4 1/2 ounces) quartered California pitted Prunes
- 1/2 cup crumbled goat cheese
- 1/2 cup candied pecans
Directions
To make vinaigrette, in a small bowl, whisk together oil, vinegar and shallot; season with salt and pepper. In a large mixing bowl, toss lettuce with enough vinaigrette to coat lightly. Divide among 4 salad plates; sprinkle each salad with 3 tablespoons Prunes, 2 tablespoons goat cheese and 2 tablespoons pecans.
