Candied Pecan and Strawberry Salad

By Cindy

Ingredients

• 1 egg white
• 1/4 cup and a pinch brown sugar
• 1 cup whole raw pecans
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons aged-white balsamic vinegar
• Sea salt and freshly ground white pepper, to taste
• 6 cups loosely packed mesclun greens
• 2 cups strawberries, halved

Preparation

Step 1

Preheat the oven to 300 degrees F.

Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.

In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.

In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.