Baked Goat Cheese Salad With Creamy Walnut Vinaigrette

Ingredients

• 2 cups (8 ounces) pecan halves
• 3 tablespoons melted butter, divided
• sea salt and freshly ground black pepper
• 1/2 cup walnut oil
• 4 teaspoons red wine vinegar
• 2 egg yolks, preferably from organic or free-range bird
• 2 teaspoons honey
• 2 teaspoons dijon mustard
• kosher salt and freshly ground black pepper
• 6 ounces goat cheese
• 2 egg whites
• 1/2 cup bread crumbs
• 1/2 teaspoon salt
• freshly ground black pepper
• mixed greens
• dried fruit, such as cherries or cranberries