Balsamic Salad with Figs and Goat Cheese

It's not real pretty, but it sure was yummy!

Salad:

2 bags mixed salad greens, cut small (I used scissors)
12 dried figs, quartered
2 tbsp golden raisins

Add all ingredients to a large bowl and toss.

Hot Candied Walnuts:

½ cup shelled walnuts
4 tbsp sugar
1/8 tsp cayenne pepper
sprinkle salt

In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces and add to salad.

Simple Balsamic Viniagrette:

1/4 cup balsamic vinegar (or half balsamic/half red wine vinegar)

2 teaspoons dark brown sugar, optional*

1 tbsp chopped garlic

1 tbsp chopped shallots

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2-3 tablespoons olive oil

Combine all ingredients and blend with a whisk. Add to salad immediately before serving.

Breaded Goat Cheese:

1 pkg log-style goat cheese
¼ cup pecan panka (just a combo of bread crumbs, pecans, and spices. Mine came from Whole Foods)

Cut cheese into slices (based on number servings in package. Makes for easier figuring.) Roll cheese in pecan panka. Heat 1 tablespoon olive oil in a nonstick pan on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

Serve cheese beside salad.