Apple-Grape Salad with Pecan-Crusted Goat Cheese

Ingredients

• 1 log goat cheese , 8-ounce
• 1 teaspoon herbes de Provence or Italian seasoning
• 1.67 cups pecan pieces
• 4 tablespoons butter
• 1.25 teaspoons salt
• 1 pound seedless red grapes
• 1 medium onion , cut into thin wedges
• 2 tablespoons white wine
• 1 teaspoon fresh thyme
• 0.5 cups extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoons black pepper
• 1 head red leaf or Bibb lettuce , torn into bite-sized pieces
• 2 medium Red Delicious apples , thinly sliced

Instructions

1. 1

   Stir together goat cheese and herbes de Provence in a small bowl. Roll into 2 (4-inch) logs. Chill, covered, until ready to use.

2. 2

   Cook pecan pieces, 2 tablespoons butter, and 1/2 teaspoon salt in a very large skillet over medium heat, stirring frequently, until pecans are toasted, about 5 minutes. Cool completely. Finely chop 1 cup pecans and spread in a shallow baking dish.

3. 3

   Slice each log into 6 slices. Roll slices in finely chopped pecans. Chill until ready to serve. (To serve goat cheese warm, see footnote below.)

4. 4

   Wipe out skillet. Add grapes, onion, 1/4 teaspoon salt, and remaining 2 tablespoons butter. Cook over medium heat, stirring frequently, until onion is tender and grapes have started to blister, 5 to 7 minutes. Add wine and thyme. Simmer until wine is reduced and grapes are coated, about 1 minute.

5. 5

   For vinaigrette, put oil, vinegar, mustard, honey, pepper, and remaining 1/2 teaspoon salt in a screw-top jar. Cover and shake well.

6. 6

   Put lettuce in a large bowl. Drizzle 1/3 cup vinaigrette over lettuce, tossing to coat. Divide among 4 serving plates. Top with grapes, onion, apples, goat cheese, and remaining pecans. Serve with remaining dressing.