This delicious pecan romaine salad is courtesy of  Chef Jean-Yves Charon, Co-Founder and Pastry Chef at Galaxy Desserts.

Pecan Romaine Salad
  • 1 Cup Toasted Pecan Halves
  • ½ Cup, Crumbled Goat Cheese
  • ½Cup Pomegranate Seeds
  • 1 Bag of Hearts of Romaine Lettuce, leaves separated
  • Balsamic Fig Vinaigrette, for taste
  1. Toast pecans in a 350 degree oven for 10 minutes, or until golden brown.
  2. On individual salad plates place a few leaves of Romaine lettuce.
  3. Sprinkle leaves with Goat Cheese Crumbles, toasted Pecan Halves, and Pomegranate Seeds.
  4. Lightly dress with Balsamic Fig Vinaigrette.