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Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 3

Ingredients

  • 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

Instructions

  • 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.