~ adapted from Phyllis Hoffman ~
Preheat oven to 250 degrees Fahrenheit. Butter a bar pan. Measure 3 cups pecan halves.
In a small bowl, blend together 1/4 cup firmly packed brown sugar, 1 teaspoon garlic salt, 1 teaspoon chipotle chili powder, and 1 teaspoon smoked paprika. In a separate bowl, beat 1 egg white until frothy. Coat pecans in beat egg white. Then put pecans into spices. Spread in a single layer onto the bar pan. Bake 45 minutes. Cool on the pan for 1 hour. (Pecans can be stored up to 1 week in a cool area in an airtight container.)
In a large bowl, combine together 12 ounces fresh spinach, 6 ounces crumbled goat cheese,
1 1/2 cups dried cranberries, and 2 cups of the spiced nuts.
In a medium bowl, whisk 1/4 cup apple cider vinegar with 2 tablespoons whole grain mustard. In a steady stream, slowly whisk in 1/2 cup extra-virgin olive oil– then salt and pepper to taste. Pour dressing over the salad, tossing to combine.
Slice in thick chunks 6 ounces goat cheese, then into hearts.
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