Beet and Goat Cheese Salad with Candied Pecans & Walnuts and Creamy Dijon Vinaigrette
A perfect summer salad, full of textures, flavors, and nutrition! We compliment store bought spring mix salad, goat cheese, and beets, with lightly candied pecans and walnuts, and a homemade creamy dijon vinaigrette dressing. Make your own variations by substituting beets for fruit!
Ingredients
- 2 Tbsp butter
- 1 cup pecans
- 1 cup walnuts
- 3 Tbsp brown sugar packed
- ½ cup olive oil
- 2 Tbsp dijon mustard
- 1 Tbsp honey
- 2 cloves garlic minced
- 1 lime or 1/2 lemon, juiced
- sea salt and black pepper to taste
Instructions
Candied Nuts
- Melt butter in medium skillet over low to medium-low heat.
- Add pecans, walnuts, brown sugar, and a few dashes of salt. Cook about 5 minutes, stirring almost constantly, until sugar is dissolved and toasted nuts are fragrant.
- Transfer to parchment lined sheet to cool.
Dijon Vinaigrette
- Combine olive oil, dijon mustard, honey, garlic, lime juice, and salt and pepper to taste. Use immersion blender to combine for creamy dressing.