Mixed Greens, Spiced Pecans & Goat Cheese with Dark Chocolate Balsamic Viniagrette - Test 3

This was part of my Valentine's dinner, and the vinaigrette was a hit. I wonder if it will be as good without the pecans and cheese?
1 - Yes, it is! The dressing is excellent as a stand-alone on a salad.

2 - Still very good, and note that the quantities listed make for loads of dressing, so that the dressing-to-salad ratio is not even. I made this for a group of 17 people, tripled the recipe, and had enough salad and about 2 recipes' worth of dressing left over!

Part 1 - Dark Chocolate Balsamic Vinaigrette
1/2 c balsamic vinegar
2 oz/57g 70% dark chocolate
3/4 c olive oil
Pinch of salt
1/8 t freshly ground black pepper
Part 2 - Salad
10 oz herb salad or spring mix
1/2 c chopped plain or spiced candied pecans
1/2 c crumbled chèvre cheese

1. Prepare the dressing by combining the chocolate and balsamic in a small saucepan.  Cook over very low heat for about 3 minutes, or until the chocolate has completely melted and the vinegar has reduced.  Remove from heat and transfer to a medium bowl.  Add the oil and whisk until completely combined.  Season with salt and pepper and whisk to combine.
2. Assemble the salads by arranging equal portions of greens on medium salad plates.  Sprinkle with chopped pecans, then add the crumbled goat cheese.  Lightly drizzle each salad with dressing (about 1-1 1/2 teaspoons per plate; try not to overdress!), top with more freshly ground pepper if desired, and enjoy!