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:


  • 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


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.

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