Instructions:

1. Preheat the oven to 350 degrees F
2. Place the pecans in a medium bowl
3. Heat the Extravagonzo Roasted Garlic or Red Chili Culinary Oil in a small saucepan over medium heat
4. Stir in the cumin, cayenne, and salt
5. Pour the Extravagonzo Roasted Garlic or Red Chili Culinary Oil/spice mixture over the pecans and toss to coat well
6. Spread the spiced pecans in a single layer on a baking sheet and toast for 7-9 minutes, until golden brown and aromatic
7. Set aside to cool at least 15 minutes

1. Blend the garlic, Anna Mae’s Smoky Mustard, honey, both vinegar’s, lemon juice, and salt about 15-20 seconds in a blender or food processor fitted with a metal blade
2. Pour ½ cup Extravagonzo Roasted Garlic or Red Chili Culinary Oil through the feed tube in a slow stream and blend until the mixture emulsifies
3. Add additional Extravagonzo Roasted Garlic or Red Chili Culinary Oil as desired

1. Cut the goat cheese rounds into quarters and gently form each into a disk
2. Coarsely grind ½ cup of the spiced pecan halves in a food processor fitted with a metal blade
3. Pour the ground pecans into a medium bowl
4. Roll the goat cheese rounds in the ground pecans to cover completely
5. Just before serving, toss the baby greens, arugula, the remaining 1 cup of spiced pecans, and balsamic vinaigrette to taste in a large salad bowl
6. Serve on individual plates
7. Top each salad with some of the cherry tomatoes and a disk of pecan-coated goat cheese