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

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