Spring Salad with Grapes and Pistachio Crusted Goat Cheese

This salad was so good. It requires little effort, but ends up looking impressive! This is probably one of my favorite spring salads.  

Spring Salad with Grapes and Pistachio Crusted Goat Cheese: serves 6 ( 3 points + )

• 1/4 c. shelled dry roasted pistachios, finely chopped
• 1/2 c. ( 4 oz) goat cheese
• 1 ( 5 oz) package mixed greens
• 1 c. seedless red grapes, halved

Raspberry Vinaigrette:

• 2 T. olive oil
• 3 T. raspberry vinegar
• 1 tsp. dijon mustard
• 1 tsp. honey
• 2 T. water
• salt and pepper to taste

Place pistachios in a shallow dish. Divide cheese into 12 equal portions and roll in balls. Roll cheese in pistachios. Set aside.
Mix greens with grapes. Whisk together dressing ingredients. Pour over salad and toss to coat. Serve topped with cheese balls.

adapted from "Cooking Light"