Pecan Crusted Goat Cheese Salad

Ingredients

• 5 oz fresh goat cheese log (chèvre)
• ¾ cup raw pecans, finely chopped
• 1 tbsp fresh thyme leaves
• ¼ tsp fine sea salt
• ⅛ tsp freshly cracked black pepper
• 2 tbsp extra-virgin olive oil
• 3 cups fresh arugula
• 2 cups mixed greens (spring mix or mesclun)
• 1 small shallots, thinly sliced
• 1.5 tbsp red wine vinegar
• ½ tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• ½ tbsp fresh lemon juice
• ¼ tsp fine sea salt
• ⅛ tsp freshly cracked black pepper
• ¼ cup dried cranberries or fresh pomegranate seeds
• ¼ cup candied or honey-roasted pecans, halved

Instructions

1. 1

   Remove the goat cheese log from the refrigerator and let it sit at room temperature for 5 minutes — this makes it easier to slice without crumbling. While it softens, pour 0.75 cup of finely chopped raw pecans into a shallow bowl. Chop 1 tablespoon of fresh thyme leaves and add them to the pecans along with 0.25 teaspoon of fine sea salt and 0.125 teaspoon of freshly cracked black pepper. Stir to combine.

2. 2

   Using a sharp chef's knife dipped in hot water (wipe it clean between cuts), slice the goat cheese log into two equal disks, each about 1.5 inches thick. Working with one disk at a time, gently roll the sides and top edges in the pecan mixture, pressing lightly so the pecans adhere. Place the coated disks on a plate and set aside.

3. 3

   Thinly slice 1 small shallot into rings. In a small bowl, whisk together 1.5 tablespoons of red wine vinegar, 0.5 teaspoon of Dijon mustard, 0.25 teaspoon of fine sea salt, and 0.125 teaspoon of freshly cracked black pepper. Slowly whisk in 3 tablespoons of extra-virgin olive oil until the vinaigrette is emulsified and glossy. Taste and adjust seasoning as needed.

4. 4

   Set a 10-inch nonstick or cast iron skillet over medium heat and add 2 tablespoons of extra-virgin olive oil. Once the oil shimmers (about 1 minute), gently slide the pecan-crusted goat cheese disks into the pan. Sear for 1.5 to 2 minutes per side until the pecan crust is golden brown and fragrant — you want the nuts toasted and the cheese just slightly soft but still holding its shape. Do not move the cheese around; let it sit undisturbed so the crust develops a crisp texture.

5. 5

   While the cheese is searing, place 3 cups of fresh arugula and 2 cups of mixed greens in a large bowl. Add the sliced shallots to the greens. Pour the vinaigrette over the greens and gently toss with your hands or salad tongs until all the leaves are coated and glossy — do this just before serving so the greens stay crisp.

6. 6

   Divide the dressed greens between two plates, mounding them in the center. Using a fish spatula, carefully transfer one warm pecan-crusted goat cheese disk to the top of each salad. Scatter 0.25 cup of dried cranberries or fresh pomegranate seeds and 0.25 cup of candied or honey-roasted pecans halves around the plate. Drizzle any remaining vinaigrette from the bowl around the salad. Serve immediately while the goat cheese is still warm and the crust is at its crispest.

Tools you’ll need

• sharp chef's knife
• shallow bowl
• 10-inch nonstick or cast iron skillet
• small mixing bowl
• whisk
• large salad bowl
• salad tongs or hands
• fish spatula
• plates for serving

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