Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette
Photo by Jim Bathie

Ingredients

  • 1 teaspoon olive oil
  • 3 cups fresh spinach
  • Cooking spray
  • ½ cup shredded carrot
  • 1 ounce goat cheese
  • 1 tablespoon chopped pecans
  • 4 ounces polenta in tube, cut into 3 (1/2-inch-thick) slices
  • + 2 more ingredients
    • 2 tablespoons pomegranate juice
    • 1 teaspoon Dijon mustard

1. Heat a large nonstick skillet over medium heat. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes. 2. Shape goat cheese into a patty; coat with chopped pecans. 3. Combine juice, oil, and mustard in a small bowl; stir well with a whisk. 4. ...

View full recipe at My Recipes

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