Strawberry Salad with Candied Pecans and Goat Cheese

By Jaymers

Ingredients

• FOR THE SALAD:
• 4 cups Field Greens
• 1-1/2 cup Fresh Strawberries, Sliced
• 2 ounces, weight Goat Cheese Crumbled
• 1/2 cups Candied Pecans (Recipe Follows)
• _____
• FOR THE CANDIED PECANS:
• 3 teaspoons Butter
• 3 Tablespoons White Sugar
• 1 cups Pecans
• 1/4 teaspoons Vanilla
• _____
• FOR THE VINAIGRETTE:
• 1/4 cups Strawberry Jam
• 1 Tablespoon Water
• 1 Tablespoon Extra Virgin Olive Oil
• 4 Tablespoons Balsamic Vinegar
• Salt And Pepper, to taste

Preparation

Step 1

For the pecans: Melt butter over medium heat. Increase to medium/high heat and add sugar and pecans. Stir constantly with a wooden spoon until the sugar becomes bubbly and golden. Remove from heat and add vanilla extract (the mixture will bubble). Immediately transfer pecans to a parchment paper to cool.

For the vinaigrette: Combine strawberry jam with 1 tablespoon water. Microwave on high for 30 seconds. Next whisk in olive oil and balsamic vinegar. Season with salt and pepper. Set aside.

To assemble salad (recipe makes 2 servings), top 2 cups of greens with 3/4 cup strawberries, 1/4 cup pecans, and 1 ounce goat cheese. Drizzle on 3 tablespoons of vinaigrette (or use strawberry poppy seed dressing).