Ingredients
Mixed Green Salad Mix
Goat Cheese
Asparagus
1tbsp Olive Oil
1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)
Dressing:
3/4 cup Vinegar
1/2 cupOrange Juice
Orange Zest
2 tbsp Grainy Mustard
1/2 cup Olive Oil
1/4 cup Finely Minced Mint Leaves
Salt and Pepper to Taste
(I’m not possitive on the amounts, I’m guessing on a bottled dressing that they stopped selling. If you’ve made dressings before, I’m sure you’ll figure it out. If not you could try to find one similar to this one.
Preparation
Depending on how much salad you want to make will depend on how much Asparagus, but even if you make too much, you can always save it a few days. So, Roast the Asparagus brushed with olive oil. Let that cool. Preheat oven to 300°F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating. Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. Make the Dressing. Plac however much asparagus you want on your salad, then crumble goat cheese on top. Add the dressing and sprinkle with the pecans.
