Pecan-Crusted Goat Cheese Salad with Blueberries.

Let's take a moment to reflect on the wonder that is a blueberry. Shall we? I love blueberries and find they are as perfect in savory dishes as they are in traditional desserts. Beyond their amazing flavor, they also provide us with a good dose of antioxidants (which happen to be helpful in preventing a hang-over). What more could you want from a fruit? Serve up this salad as a starter for guests as it is sure to impress or have it as a light lunch. Either way, allow yourself that extra glass of champers.. you won't feel it tomorrow anyway.

SPICY PECAN CRUSTED GOAT CHEESE SALAD w/ BLUEBERRIES and A WARM BACON DRESSING
(serves 4 as starter/2 as a main)

INGREDIENTS:

for the nuts:

• 100g (about 4 oz) pecans
• 1 tbsp extra virgin olive oil
• 2tsp caster sugar
• sprinkle cayenne pepper

for the rest of the salad:

• one large handful or blueberries
  
• 1 small bag spinach leaves, washed
• 5 slices bacon (streaky)
  
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 300g (about 10 oz) soft goat cheese, shaped into balls
  
• salt and pepper
  

DIRECTIONS:

• Pre-heat oven to 180C/350F
• Toss pecans in olive oil, caster sugar and cayenne
• line baking tray with wax paper, spread out nuts and bake for 10-15 min.
• take out and let cool.
• When nuts are cool, chop them up. You DON'T want them too small. just a quick chop is perfect. Put chopped nuts on a plate.
  
• Coat goat cheese with the chopped nuts (keep the extra nuts). Put in fridge.
• Fry bacon in pan. when done, take bacon out. crumble.
• Use bacon fat still in skillet to make dressing. add balsamic vinegar, honey, mustard, and salt and pepper.
  
• Assemble salad: first spinach, then blueberries, bacon bits, extra nuts, and then the dressing. Finally, add the goat cheese to the top.
  

PERFECTION.

x
Ailsa