Preheat oven to 275 °F (135 °C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray. Beat the egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet. Bake until browned, approximately 10 to 15 minutes.
Whisk together first 5 ingredients, then gradually whisk in the oil until blended.
Putting it together
1 Bag (10 oz.) Mixed Salad Greens
¼ C. Raspberry Vinaigrette Dressing (from above)
¼ C. Candy Coated Pecans (from above)
2 T. Dried Tart Cherries
4 oz. Goat Cheese, Sliced
Toss the salad greens, raspberry vinaigrette, pecans and dried cherries together in a large bowl. Divide the salad into 4 individual salad bowls or plates. Garnish each salad with two slices of goat cheese.
Pecans are the nuts of a species of hickory tree, native to the southeast US. "Pecan" is from an Algonquian word, meaning a nut requiring a stone to crack. Chef's Notes - This is a simple, light and sweet salad. This dish reminds me of being on the beach. Make a meal out of it by grilling chicken breasts, chill them and carve into slices to be added to each salad.