Mixed Greens, Pineapple & Pecan Salad - cooking recipe

Ingredients

Cilantro Lime Vinaigrette
1 garlic clove
1 cup fresh cilantro leaves
1 tablespoon chopped shallot
1 serrano chili, quartered, seeded and chopped
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1/2 cup olive oil
salt and pepper, to taste
Salad (use 3/4 cup cilantro lime vinaigrette)
1 fresh pineapple, peeled and cored
8 cups mixed salad greens, a combo of romaine and spring greens, torn into bite-sized pieces
1 cup red onion, thinly sliced
1 (4 ounce) package goat cheese, crumbled
1 cup chipotle-glazed pecans, prepared in advance

Preparation

Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.