Country Salad with Pecans and goat Cheese Fondue with a Pecans Vinaigrette Ingredients: Mixed seasonal greens Coach Farm Cheese Buttons  Granny Smith apples  3/4 cup chopped pecans  1 cup olive oil  3/4 cup extra virgin olive oil  1 tablespoon mustard (Grey Poupon Dijon)  1/4 cup tarragon vinegar 1/4 cup sherry wine vinegar  1 tablespoon freshly ground pepper  Coarse or Kosher salt to taste Combine all oils and vinegars in a bowl and mix thoroughly, Add seasonings,  pecans and mix again. Goat Cheese Fondue: 4 ounces soft goat cheese  1/2 cup heavy sweet cream 2 tablespoons butter 1/2 teaspoon freshly ground cumin  2 teaspoons chopped chives  Coarse or Kosher salt and pepper to taste Combine cheese and cream in a small saucepan. Bring to a simmer over low heat, whisking to combine. Add butter and whisk together. Season with salt, pepper and cumin and stir in chives. Pour over goat cheese buttons. Top buttons with sliced apples and serve along side the dressed salad with toast.