Baby Greens with Goat Cheese, Beets and Candied Pecans

Ingredients:
4 oz Chavrie goat cheese log
8 cups mixed baby greens
4 small red beets, cooked and cut*
2 oz glazed pecans (I used Emerald Pecan Pie)

For the honey balsamic vinaigrette:
2 tbsp balsamic
2 tbsp extra virgin olive oil
1 tbsp honey

Directions:

Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.

Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.