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INGREDIENTS:Apple Walnut Vinaigrette:
½ Granny Smith apple, peeled, cored and cut up
1 shallot, peeled
¼ cup apple cider vinegar
1 tsp. sugar
2/3 cup vegetable oil
1/3 cup walnut oil
as needed, salt and pepper

Spiced Pecans:
1 cup pecan halves
1 Tbsp. vegetable oil
1 Tbsp. packed brown sugar
¼ tsp. ground red pepper
¼ tsp. ground cumin

Salad:
8 cups (about 8 oz.) mixed salad greens
1 6-oz. package fully cooked grilled chicken strips
1 ½ cups green beans, blanched
1 cup coarsely chopped dried plums
½ cup apple walnut vinaigrette
½ cup crumbled goat cheese DIRECTIONS:For Apple Walnut Vinaigrette:
In blender, process apple, shallot, vinegar, and sugar until smooth. With motor running, slowly add vegetable oil and walnut oil until creamy. Season with salt and pepper as desired. Store, covered in refrigerator for up to 3 days. Makes 1 ½ cups.

Heat oven to 300°F. For pecans, in medium bowl combine all ingredients; toss to coat. Bake, in even layer on baking sheet, 10 to 12 minutes or until lightly browned, stirring occasionally. Set aside. For salad, in a large bowl combine mixed greens, chicken, green beans, dried plums and spiced pecans. Drizzle with apple walnut vinaigrette; toss to coat. Sprinkle with goat cheese and serve immediately. SERVINGS:4 servings From:Recipe created by chef Gale Gand PHOTO CREDIT:Photo Credit: CALIFORNIA DRIED PLUM BOARD