**Flamin Raspberry Preserve Salad with Candied Pecans, Pickled Red Onions, and Goat Cheese Medallions**
*Ingredients:*
For the Salad:
– 4 cups mixed greens (butter lettuce and arugula)
– 1/2 cup candied pecans
– 1/4 cup pickled red onions
– 4 oz goat cheese
– 2 tbsp Eat This Yum Flamin Raspberry Preserve
For the Dressing:
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tbsp Eat This Yum Flamin Raspberry Preserve
– Salt and pepper to taste
*Instructions:*
**Candied Pecans:**
1. Melt 2 tbsp sugar in a pan over medium heat. Add 1/2 cup pecans, stir until coated, and cook for 3-5 minutes until caramelized. Spread on parchment paper to cool.
**Pickled Red Onions:**
1. Slice a red onion thinly and soak slices in red wine vinegar for at least 30 minutes.
**Goat Cheese Medallions:**
1. Slice goat cheese into 1/2 inch rounds. Sauté in a non-stick pan over medium heat for 1-2 minutes on each side until lightly golden.
**Salad Dressing:**
1. Whisk together olive oil, balsamic vinegar, 1 tbsp Flamin Raspberry Preserve, salt, and pepper in a bowl.
**Assembling:**
1. Toss mixed greens with the dressing.
2. Arrange dressed greens on plates, top with candied pecans and pickled red onions.
3. Place warm goat cheese medallions on the salad.
4. Drizzle Flamin Raspberry Preserve over goat cheese and salad for added flavor.
**Enjoy this vibrant Flamin Raspberry Preserve Salad, a delightful mix of textures and flavors!**