Skill Level
Pickled Grape & Pecan Salad with Goats Cheese Toast
Ingredients
Mixed Spring Greens | 3 Cups | |
Grapes | 1 1/2 Cups | |
Pecans | 1 Cup | |
Apple Cider Vinegar | 1/2 Cup | |
Sugar | 1/2 Cup | |
Warm Water | 1 Cup |
Sherry Vingairette
Sherry Vinegar | 4 Tablespoons | |
Olive oil | 8 Tablespoons | |
Dijon Mustard | 2 teaspoons | |
Honey or Agave | 2 teaspoons |
Goats Cheese Toasts
Baguette | 1 | |
Goats Cheese | 3/4 Cup | |
Fresh Parsley Leaves | 1/4 Cup |

This is so easy to make and gives an alternative to adding the goat cheese to the salad in case people don’t like it
- Start by making the pickling liquid by mixing the Apple Cider Vinegar, Sugar and Warm Water.
- Halve the Grapes and add them to the pickling liquid, add more water to cover the Grapes. Leave for about 30 minutes or longer.
- Mix the Dressing ingredients together.
- Toast the Pecans in a dry pan over a medium-high heat until just toasted about 5 minutes.
- Slice the Baguette and spread with the Goats Cheese, it is easier to stir the Goats Cheese in a bowl first and get it smooth.
- Preheat oven to 350 degrees.
- Place on a baking sheet and bake the Toasts for about 10-15 minutes.
- Put the Salad Greens in a bowl, drain the Pickled Grapes and add them to the bowl with the Pecans and some of the Dressing, just enough to wet the Salad.
- Add a Parsley Leaf to the top of the Goats Cheese Toasts.
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