- 8 kiwis, peeled and cubed
- 1/4 cup EVOO
- 1 tablespoon white balsamic vinegar
- salt and pepper
- 10 ounces field greens
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans, toasted
Mash 1/2 cup cubed kiwis with fork; press pulp through fine-mesh sieve set over bowl to extract 2 tbsp. juice. Whisk in EVOO, vinegar and 1/2 tsp. each salt and pepper. Place greens in bowl and toss with dressing; divide among plates and top with remaining kiwi cubes, cheese and pecans.