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Directions for: Candied Pecan and Strawberry Salad

Ingredients

Candied Pecan and Strawberry S

1 cup whole raw pecans

2 cup strawberries, halved

6 cup loosely packed mesclun greens

1 egg white

¼ cup and a pinch brown sugar

4 Tbsp extra virgin olive oil

4 Tbsp aged white balsamic vinegar

Freshly cracked white pepper to taste

Pinch of sea salt

Shkiaffing it Together

Directions

Candied Pecan and Strawberry S

1. Preheat oven to 300 degrees F (150 degrees C).

2. Line a baking sheet with parchment paper and set aside.

3. In a big bowl, beat together the egg whites and 1/4 cup brown sugar. Pour in the pecans and then stir until the nuts are completely coated.

4. Transfer the pecans in a single, even layer to the baking sheet and bake for 30 minutes.

5. In a jar (with a tight fitting lid), combine the olive oil, white balsamic vinegar, a pinch of brown sugar, sea salt and white pepper to taste.

6. Cover the jar tightly and shake vigorously for 30 seconds to emulsify.

Shkiaffing it Together

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

See more: Spring, Summer, Side, Dinner, Fruit, Salad, Berries