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Kiwi, Goat Cheese & Toasted Pecan Salad

Kiwi, Goat Cheese & Toasted Pecan Salad

by 3 people

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Makes: 4 servings

  • 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
  1. 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.