I had this salad, or some version of it, at a restaurant many years ago and it was how my love for goat cheese all began. I decided it was time to have a version at home for dinner. We had this salad with grilled-spicy pork chops and steamed veggies. The dressing is from my MIL, but I think you could easily use a balsamic vinaigrette as well.
Romain lettuce, chopped
fresh baby spinach leaves, chopped
craisins (or dried cherries would be yummy too)
pecans, coarsely chopped (I candied them, but they would work toasted too)
For candied pecans:
In a non stick skillet heat 1 Tbsp butter + 1/4c sugar over med-hi heat (like 7-8)...do not stir, wait for sugar to begin melting and browning around the edges of the pan; toss in pecans, stir like crazy for about 1 min then dump them quickly onto a greased plate or cookie sheet to cool. When cooled, break up into small pieces.
For breaded goat cheese:
Cut round of cheese into slices/medallions. Roll through bread crumbs (on all sides). Place in a greased skillet over med-hi heat and flip quickly...otherwise cheese will melt! You could also broil it on a cookie sheet in the oven. (which might be easier)
Place desired amt of greens in bowl, top with toppings.
Red wine vinaigrette:
1/4 c veg oil
1-2 Tbsp red wine vinegar
1 Tbsp sugar
pinch or 2 salt
2 tsp poppy seeds
Stir all together, serve on salad.