Goat Cheese, Sun-Dried Tomato and Praline Salad

view cart

Home > Recipes > Walnuts >

Goat Cheese, Sun-Dried Tomato and Praline Salad

1 head butter lettuce
1 pkg goat cheese
16 to20 dried tomatoes
½ cup pralines
Vinaigrette of your choice

Wash and tear lettuce into bite size pieces and arrange on 4 plates.
Cover tomatoes with boiling water and let stand for 2 to 3 minutes.
Discard liquid, chop and distribute tomatoes among plates.
Slice and crumble goat cheese and distribute. Top with vinaigrette.
Sprinkle with pralines and serve.

Pralines
½ cup granulated sugar
1/3 cup water
½ cup Flanigan Farms Pecan Pieces (or) Flanigan Farms Walnuts, Chopped

Coat a baking sheet with non-stick spray or aluminum foil. In a heavy
sauce pan, combine sugar and water. Bring to a simmer over low heat,
stirring occasionally, until sugar melts. Increase heat to medium high
and cook, without stirring, until syrup turns medium amber, 3 to 5 minutes.

Immediately remove from heat and stir in pecans or walnuts.
Pour onto prepared baking sheet in a thin layer.
Let stand until praline is cool and brittle.
Break praline into small pieces or place in a food processor and pulse until coarsely crushed or ground.
The praline will keep, tightly covered, at room temperature for up to 3 days.

Ingredients:

Pecan Pieces Case Price: $24.75
Walnuts, Chopped Case Price: $29.70