Warm Goat Cheese Salad with Candied Pecans

Updated: Jun 8


I was so happy to receive a package from my friends at Domaine Santé. This female-owned company developed the first sweetener on the market made from 100% premier California grapes. The sweeteners come in different blends, so they're great for sweet and savory dishes. They're all sustainably sourced; there's no sugar added, no alcohol, they're high in antioxidants, low in natural sugar and carbs, vegan certified and Paleo-friendly. And if this isn't enough, they also happen to be delicious. I couldn't wait to cook with them, and I decided to create a Warm Goat Cheese Salad with Candied Pecans with the All Sass blend. I seasoned raw pecans and tossed them with some All-Sass and then baked them in a low oven. They came out full of flavor and with the perfect amount of sweetness. I also added All-Sass to my vinaigrette for a little sweetness. The combination of the panko-crusted warm goat cheese, baby greens, candied pecans, and drizzled with the vinaigrette was perfect.


Ingredients for Warm Goat Cheese Salad with Candied Pecans:


Salad:

6 handfuls of mixed baby greens

1 10-11 ounce goat cheese log, cut into 1/2" slices

2 cups plain panko

3/4 cup of pomegranate seeds

kosher salt

black pepper


Candied Pecans:

1 cup pecans

2 tablespoons All-Sass Sweetener

2 teaspoons olive oil

1/4 teaspoon fine sea salt

1/8 teaspoon black pepper

2 pinches each or cinnamon and nutmeg


Dressing:

1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

2 teaspoons All-Sass Sweetener


Time-Saving Tip: Prepare the Candied Pecans and dressing a few hours in advance of using them. Toast the panko and assemble the goat cheese up to an hour before cooking.


Let's see what we need.

We're ready to cook.


Combine the spices and pecans; add the All-Sass and thoroughly coat the pecans. Transfer the pecans and all of the liquid to a parchment-lined sheet pan. Bake in a preheated oven for 20-25 minutes until the pecans and caramelized; stir halfway through cooking. Set pecans aside and cool.


I like to toast the panko before using it, but this step is optional. Pour the panko onto a parchment-lined sheet pan and transfer to a preheated 450 -degree oven. The panko toasts quickly, so stay close and stir a few times to ensure even toasting.


Combine all of the dressing ingredients in a small jar or bowl and set aside.


Cut the cheese into 1/2" slices. Pour 1/4 cup olive oil in a shallow bowl and add the cheese. Gently turn them over in the oil until coated. Transfer the cheese to the panko and cover each slice; refrigerate for 20 minutes until chilled.


Add a few tablespoons of oil to a nonstick pan. When the oil is hot, add a few of the cheese slices. Cook until the bottoms are golden and then turn over and cook until the other side is golden. Transfer the cheese to a plate and continue until the cheese is all browned. To assemble the salad, divide the lettuce on to individuals plates, place 2-3 pieces of cheese on top, sprinkle with pecans, and pomegranate seeds. Give the vinaigrette a good shake and drizzle on top of each salad with dressing.


It's ready! Warm Goat Cheese Salad with Candied Pecans is delicious and made even better thanks to the Domaine Santé All-Sass Sweetener. The combination of the warm crusted goat cheese, candied pecans, and vinaigrette are perfect together.


Enjoy!


Warm Goat Cheese Salad with Candied Pecans:


Salad:

6 handfuls of mixed baby greens

1 10-11 ounce goat cheese log, cut into 1/2" slices

2 cups plain panko

3/4 cup of pomegranate seeds

kosher salt

black pepper


Candied Pecans:

1 cup pecans

2 tablespoons All-Sass Sweetener

2 teaspoons olive oil

1/4 teaspoon fine sea salt

1/8 teaspoon black pepper

2 pinches each or cinnamon and nutmeg


Dressing:

1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

2 teaspoons All-Sass Sweetener


Time-Saving Tip: Prepare the Candied Pecans and dressing a few hours in advance of using them. Toast the panko and assemble the goat cheese up to an hour before cooking.





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