Candied Pecan Strawberry Spinach Salad

Candied Pecan Strawberry Spinach Salad
Ingredients :
6 oz fresh spinach, washed & dried
1 container fresh arugula, wahed & dried
1/2 block of asiago cheese, shaved
1 red onion, sliced in thin rings
1 pint strawberries, sliced

Strawberry Balsamic Vinaigrette:
3/4 cup First Taste Manzanillo Olive Oil
1/4 cup First Taste Strawberry Balsamic Vinegar
1/4 cup honey
1/4 cup white sugar
1 Tbsp dijon mustard
salt & pepper to taste

Candied Strawberry Balsamic Pecans:
1 cup whole pecans
1/4 cup brown sugar
1 Tbsp First Taste Manzanillo Olive Oil
1 Tbsp First Taste Strawberry Balsamic Vinegar
For Vinaigrette:

Whisk Vinegar, honey, sugar, mustard, salt, and pepper together in a bowl. Slowly pour in olive oil (almost drop by drop) into mixture, whisking as you go to incorporate and create a creamy, emulsified finish.

For Candied Pecans:

Line a baking sheet with parchment and set near stovetop. Using a rubber spatula, stir together sugar, olive oil and strawberry balsamic vinegar in a medium sized skillet set over medium heart until sugar melts and mixture begins to bubble, about 3 minutes. Add pecans and stir to coat. Continue cooking 5-6 minutes until pecans are toasted and evenly coated with syrup. Immediately trun out onto prepared baking sheet and use two forks to separate. Allow to cool completely.

For Salad:
1) Toss the spinach, arugula, stawberries, and onion together in a bowl; top with the asiago cheese.
2) Drizzle the dressing over the salad.
3) Top with candied strawberry balsamic pecans and serve.
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