YIELD: 12 servings
3 cups pecan halves
3 Tbps. vegetable oil
3 Tbsps. brown sugar
3⁄4 tsp. ground red pepper
3⁄4 tsp. ground cumin
FOR THE SALAD:
24 cups mixed salad greens
18 oz. fully-cooked grilled chicken strips
4-1⁄2 cups green beans, blanched
3 cups coarsely chopped dried plums
1-1⁄2 cups Apple Walnut vinaigrette
(recipe follow) OR prepared red wine vinaigrette
1-1⁄2 cups crumbled goat cheese
APPLE WALNUT VINAIGRETTE:
1-1⁄2 Granny Smith apples, peeled, cored and cut up
3⁄4 cup apple cider vinegar
3 tsps. sugar
2 cups vegetable oil
1 cup walnut oil
Salt and pepper to taste
1. Heat oven to 300ºF. Combine all ingredients for making spiced pecans in a bowl; toss to coat. Bake in even layer on baking sheet, 10 to 12 minutes or until lightly browned, stirring occasionally; set aside.
2. For Apple Walnut vinaigrette: In a blender, process apples, shallots, apple cider vinegar and sugar until smooth. With motor running, slowly add vegetable oil and walnut oil until creamy. Season with salt and pepper, to taste.
3. For salad: Combine mixed greens, chicken, green beans, dried plums and spiced pecans in a large bowl. Drizzle with Apple Walnut or prepared red wine vinaigrette; toss to coat. Sprinkle with goat cheese and serve immediately.
Recipe from California Dried Plum Board.