Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 3
- 1 tablespoon honey
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne
- salt to taste
- ½ cup whole pecans
- 2 pears Blade C, noodles trimmed
- 5 cups mizuna greens or similar green, such as arugula
- For the dressing:
- 3 tablespoons extra virgin olive oil
- ¼ cup crumbled goat cheese
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon freshly minced parsley
- salt and pepper to taste
Preheat the oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly.
Lay the dressed pecans out on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)
While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside.
When pecans are done, place the pear noodles, mizuna greens, and pecans in a large mixing bowl, pour over the dressing and toss to thoroughly combine. Serve.