Preparation

1. Preheat Cuisinart Toaster Oven or Brick Oven to 350°F on either convection bake or regular bake with rack in position “B” (in the center of the oven).
2. Line the baking tray with aluminum foil and lightly coat with cooking spray.
3. Place egg white in a stainless mixing bowl, whisk until frothy.
4. Add the pecans, brown sugar, cayenne and salt to the bowl.
5. Mix together so that pecans are completely covered with the egg white and spices.
6. Place the butter on the prepared baking sheet and place in the oven.
7. When butter has melted, remove tray from oven and spread the pecans on the baking tray.
8. Bake pecans for about 10 minutes, until fragrant and lightly toasted. Remove and reserve.
9. Turn oven up to 400°F.
10. Line baking sheet again with aluminum foil.
11. Scrub the beets well under a running faucet.
12. Trim the ends and slice the beets lengthwise into ¼” slices.
13. Place the 2 teaspoons of olive oil on the baking sheet and then line the sliced beets on the sheet in a single layer.
14. Roast the beets, until lightly browned, about 20 minutes.
15. Turn the oven off and let the beets rest in the oven for an additional 15 minutes.
16. While beets are roasting, prepare vinaigrette. Chop the shallots in a Cuisinart Mini Prep Food Processor.
17. Place a Cuisinart 10-inch skillet over medium heat and add the honey.
18. When honey begins to bubble add the chopped shallots to the skillet.
19. When shallots begin to sizzle, add the champagne vinegar and bring to a bubble.
20. Once vinegar begins to reduce slightly remove pan from heat.
21. Place vinegar mixture in the Mini Prep work bowl with the Dijon mustard.
22. Pour the olive oil slowly through the hole on the lid while pressing the unit on. Remove and reserve.
23. Assemble salad: Place cleaned greens in a large salad bowl. Add to the greens the pecans, dried cherries, beets, and diced avocado. Sprinkle the avocado lightly with kosher salt.
24. Toss salad together with goat cheese and reserved dressing.
25. Serve immediately.