Pickled Grape & Pecan Salad with Goats Cheese Toast

Name: Pickled Grape & Pecan Salad with Goats Cheese Toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 3 Cups Mixed Spring Greens; 1 1/2 Cups Grapes; 1 Cup Pecans; 1/2 Cup Apple Cider Vinegar; 1/2 Cup Sugar; 1 Cup Warm Water; 4 Tablespoons Sherry Vinegar; 8 Tablespoons Olive oil; 2 teaspoons Dijon Mustard; 2 teaspoons Honey or Agave; 1 Baguette; 3/4 Cup Goats Cheese; 1/4 Cup Fresh Parsley Leaves

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

SAMSUNG CSC

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.