Warm Goat Cheese & Spiced Pecan Salad Recipe

Line a small baking sheet with parchment or a silicone mat. In a small skillet over medium heat, melt 1 tablespoon butter. Add pecan halves and stir to coat, about 30 seconds.

Add brown sugar, maple syrup (or honey), smoked paprika, cinnamon, 1/4 tsp salt and 1/8 tsp pepper. Continue stirring and cook 2–3 minutes, until sugar melts and pecans are fragrant and glossy. Watch carefully to avoid burning.

Transfer pecans to the prepared sheet in a single layer and let cool for 8–10 minutes; the coating will crisp as it cools. Break apart any clumps before serving.

In a small bowl or jar, combine 3 tsp champagne vinegar, 1 tsp honey, 1 tsp Dijon mustard, and the minced shallot. Whisk briefly to combine.

Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified, or shake in a jar with a lid. Season with 1/4 tsp salt and 1/8 tsp pepper. Taste and adjust acid or sweetness if needed. Set aside at room temperature.

Preheat oven broiler or a skillet over medium-high heat. Brush both sides of the 6 bread slices lightly with 1 teaspoon olive oil.

If broiling: place bread on a baking sheet and broil 1–2 minutes per side until golden (watch closely). If using skillet: toast bread 1–2 minutes per side until golden and slightly crisp.

While bread is toasting, slice goat cheese log into six 1/2-inch medallions. If you prefer warm goat cheese: place medallions on a small baking sheet lined with parchment and warm under the broiler 1–2 minutes until edges just soften (do not melt into a puddle). Alternatively, you can warm them in a skillet over very low heat for 1–2 minutes per side.

Place one warmed goat cheese medallion on each toasted bread round to make crostini-style rounds, or reserve the medallions to place directly on the salad.

In a large bowl, combine 5 cups mixed field greens, 1 cup halved grape tomatoes, and 1/2 cup sun-dried cranberries.

Add about half to three-quarters of the vinaigrette (start with half) and toss gently to coat. Add more vinaigrette to taste—salad should be lightly dressed.

Divide dressed greens among 2 large plates (serves 2) or 4 small plates (serves 4 as a starter). Arrange the goat cheese-topped toasts or the warmed medallions on top of each salad.

Scatter the spiced pecans over each salad and garnish with chopped parsley if using. Finish with a light crack of fresh black pepper.