Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

1 tablespoon honey

¼ teaspoon cinnamon

¼ teaspoon cayenne

salt, to taste

½ cup whole pecans

2 pears, Blade C, noodles trimmed

5 cups mizuna greens (or similar green, such as arugula)

For the dressing:

3 tablespoons extra virgin olive oil

¼ cup crumbled goat cheese

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon freshly minced parsley

salt and pepper, to taste

 

Preheat the oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly. Lay the dressed pecans out on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)

While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside. When pecans are done, place the pear noodles, mizuna greens, and pecans in a large mixing bowl, pour over the dressing and toss to thoroughly combine. Serve.