With the beautiful beets and greens at the market this morning I thought a little creamy goat cheese with crunchy sweet pecans and red beets topped with a little honey balsamic vinaigrette would be the perfect lunch!
Hope everyone had a wonderful Market Day.
Baby Greens with Goat Cheese, Beets and Candied Pecans
Ingredients:
- 4 oz Chavrie goat cheese
- 8 cups mixed baby greens
- 4 small red beets, cooked and cut*
- 2 oz glazed pecans
For the honey balsamic vinaigrette:
- 2 tbsp balsamic
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
Directions:
Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.
Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.
* I boiled the beets in water until soft, but they can be roasted in the oven as well.