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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Preheat oven to 350 degrees F. Spread pecans on a baking sheet and oven toast 10-15 minutes. Let cool and chop fine. Roll the log of goat cheese in toasted pecans. Slice into 8 slices and set aside. Whisk together the maple syrup, balsamic vinegar, olive oil, salt and pepper. Dress greens 'lightly' with vinaigrette and toss; remaining dressing will be drizzled on each serving. Transfer greens to a serving plate. Add 2 slices of the pecan-encrusted goat cheese to each serving. Top salad with the Granny Smith matchsticks. Drizzle each serving with the remaining vinaigrette and serve; drizzle some around the plate for presentation.