spring mixed greens
raspberry balsamic vinegar
pomegranate juice
fresh strawberries
8 oz. goat cheese crumbles
pecan halves
1 tbsp. butter
1 tbsp. sugar
1/2 tsp. salt
1 pkg. dried cranberries

Melt butter in a medium sized pan and toast pecan halves, approximately 5 to 10 minutes over medium heat. Sprinkle with sugar and salt and toss. Allow to cool.

Place spring greens in a large glass bowl. Add equal portions of pecan halves and cranberries, as well as goat cheese crumbles.

Thinly slice fresh strawberries and place along the top. Use roughly 8 large strawberries.

Then combine equal portions of pomegranate juice and raspberry balsamic vinegar into a blender or a large mixing bowl. Whisk or blend in olive oil until you begin to see the mixture color lighten.

Note: Serving dressing on the side is usually best unless you are going to serve the entire salad at once as the goat cheese tends to break down when sitting submersed in the dressing for a long period of time.

Submitted by: Brett Harbison