Ingredients:

  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 2 Tbsp (30 ml) Dijon Mustard
  • 3 Tbsp (45 ml) Runny Honey
  • 1 1/2 Tbsp (22 ml) Apple Cider Vinegar
  • 1/4 tsp (1.25 ml) Ground Cinnamon
  • 1-2 Tbsp (15-30 ml) Cold Water (to thin)
  • 1/2 tsp (2.5 ml) Fine Sea Salt
  • 1/4 tsp (1.25 ml) Freshly Cracked Black Pepper
  • 6 oz (170 g) Mixed Leaf Greens (e.g., Spinach & Rocket)
  • 1/2 cup (60 g) Pecan Halves, roughly chopped
  • 1/2 cup (80 g) Pomegranate Seeds (Arils)
  • 1/4 cup (40 g) Dried Cranberries
  • 4 oz (115 g) Soft Goat Cheese, crumbled
  • 1 medium (20 g) Shallot, finely minced (Optional)

Instructions:

  1. Toast the Pecans: Place the chopped pecans in a dry, small frying pan over medium heat. Toast for 4 to 5 minutes, stirring frequently, until they are fragrant and lightly golden brown. Immediately remove the nuts from the pan and set aside on a plate to cool completely.
  2. Prepare the Spiced Honey-Mustard Dressing: In a small bowl or jar, combine the Dijon mustard, honey, apple cider vinegar, ground cinnamon, salt, and pepper. Whisk vigorously until smooth. Slowly drizzle in the olive oil while continuously whisking until the mixture thickens and emulsifies into a creamy sauce. If the dressing is too thick, whisk in cold water, 1 tablespoon at a time, until the desired drizzling consistency is reached. Taste and adjust seasoning if needed.
  3. Assemble the Salad Base: Ensure the mixed greens are completely dry (use a salad spinner if possible). Place the greens and the finely minced shallot (if using) into your large serving bowl.
  4. Layer and Serve: Add the cooled toasted pecans, pomegranate seeds, and dried cranberries to the greens. Gently toss the mixture together. Sprinkle the crumbled goat cheese over the top of the salad. Just before bringing the salad to the table, drizzle approximately 2/3 of the prepared dressing over the top and gently fold the salad 2-3 times to lightly coat the leaves. Serve immediately, offering the remaining dressing on the side.