Ingredients
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1 (8-ounce) log goat cheese, softened
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1 teaspoon herbes de Provence or Italian seasoning
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1 2/3 cups pecan pieces
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4 tablespoons butter
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1 1/4 teaspoons salt
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1 pound seedless red grapes
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1 medium onion, cut into thin wedges
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2 tablespoons dry white wine
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1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
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1/2 cup extra virgin olive oil
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3 tablespoons white balsamic vinegar
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1 tablespoon Dijon mustard
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1 teaspoon honey
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1/2 teaspoon black pepper
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1 head red leaf or Bibb lettuce, torn into bite-sized pieces
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2 medium Red Delicious apples, thinly sliced
Directions
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Stir together goat cheese and herbes de Provence in a small bowl. Roll into 2 (4-inch) logs. Chill, covered, until ready to use.
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Cook pecan pieces, 2 tablespoons butter, and 1/2 teaspoon salt in a very large skillet over medium heat, stirring frequently, until pecans are toasted, about 5 minutes. Cool completely. Finely chop 1 cup pecans and spread in a shallow baking dish.
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Slice each log into 6 slices. Roll slices in finely chopped pecans. Chill until ready to serve. (To serve goat cheese warm, see footnote below.)
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Wipe out skillet. Add grapes, onion, 1/4 teaspoon salt, and remaining 2 tablespoons butter. Cook over medium heat, stirring frequently, until onion is tender and grapes have started to blister, 5 to 7 minutes. Add wine and thyme. Simmer until wine is reduced and grapes are coated, about 1 minute.
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For vinaigrette, put oil, vinegar, mustard, honey, pepper, and remaining 1/2 teaspoon salt in a screw-top jar. Cover and shake well.
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Put lettuce in a large bowl. Drizzle 1/3 cup vinaigrette over lettuce, tossing to coat. Divide among 4 serving plates. Top with grapes, onion, apples, goat cheese, and remaining pecans. Serve with remaining dressing.
