Simple, healthy and delicious! Warm, creamy goat cheese is enveloped in a crispy pecan crust and topped with a simple mustard vinaigrette tossed with fresh spring greens. This salad is summer on a plate and it will quickly become one of your favorites!
You can substitute just about any nut for the pecans. Almonds, walnuts or pistachios would all be tasty in this recipe. Just make sure you mince them finely so they evenly coat the goat cheese.
You don’t necessarily NEED a food processor for this recipe – it will just make things a little easier. You can finely chop the nuts with a good old fashioned knife and cutting board as well. Then just stir in the garlic powder, onion powder, oregano, salt and pepper.
Start checking on the goat cheese after they’ve been in the oven for about 6 minutes. Nuts can very quickly go from perfectly brown to burnt in 2 seconds. So it’s important to check on them a couple times while they’re baking.
Keywords: baked goat cheese, warm goat cheese salad, goat cheese salad beets