Mesclun Salad with Veggies, Goat Cheese, and Crispy Garlic

Ingredients

• 1 tablespoon unsalted butter
• 4 cloves garlic, thinly sliced
• 2 large shallots, minced
• Juice of 1 large lemon
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons Dijon mustard
• ½ cup pine nuts
• + 8 more ingredients
• • About 10 cups mesclun
  • 1 large orange bell pepper, seeded and coarsely chopped
  • 4 cooked beets, thinly sliced
  • 1 pint cherry tomatoes, halved
  • ½ cup dried cranberries
  • 1 tablespoon minced fresh dill or 1 teaspoon dried
  • ¹/₈ teaspoon dried onion flakes
  • 4 ounces fresh goat cheese

1. In a small sauté pan over moderate heat, melt the butter until it begins to bubble slightly. Add the garlic and sauté, stirring occasionally, until golden brown and slightly crisp, about 2 minutes. Pour the garlic and butter into a small bowl and let cool. Do not clean the pan. 2. In a small ...

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