Ingredients
1/4
cup cream sherry
1 1/2
teaspoons sherry vinegar
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
4 1/2
teaspoons extra-virgin olive oil
3
cups mixed baby salad greens
1
oz chèvre (goat) cheese, crumbled (1/4 cup)
1/4
cup sugared pecans
Preparation
In 1-quart saucepan, heat sherry to boiling over medium-high heat; boil until syrupy and reduced to 1 tablespoon. Remove from heat; cool.
In small bowl, stir together the sherry syrup, vinegar, salt and pepper with wire whisk; gradually stir in oil with whisk.
Divide salad greens between 2 salad plates. Sprinkle with cheese and pecans; drizzle with vinaigrette.
