Pecan Encrusted Goat Cheese Salad w/Maple Vinaigrette Dressing

4 oz. log goat cheese
½ cup toasted pecans (chopped fine)
8 cups assorted spring greens
1 granny smith apple (cut into matchstick size)
4 T. maple syrup
1 T. OLIVE MILL Red Apple Balsamic
1 T. OLIVE MILL olive oil
1 t. salt and pepper

Preheat oven to 350. Spread pecans on baking sheet and toast 10-15 minutes. Let cool and chop fine. Roll the log of goat cheese in pecans. Slice into 7 slices and set aside. Whisk together syrup, balsamic, oil, salt and pepper. Dress greens lightly with vinaigrette and toss. Garnish with apple slices and more vinaigrette if needed.

Red Apple Balsamic Vinegar

This red apple balsamic vinegar has an enticing aroma and a delicate, crisp apple flavor.

Organic Extra Virgin Olive Oil

Oregano, a shrub native to the Mediterranean, has been delightfully infused with extra virgin olive oil.