Spinach and Strawberry Salad with Sugar Pecans
- serves 4
¼ cup coarsely chopped pecans (50ml)
2 Tbsp granulated sugar (30ml)
2 Tbsp water (30ml)
1 Tbsp balsamic vinegar (15ml)
1 Tbsp liquid honey(15ml)
½ tsp Dijon mustard (2ml)
pinch salt (pinch)
¼ cup extra virgin olive oil (50ml)
4 cup baby spinach (about 4 oz/100g) (1L)
1 cup sliced strawberries (250ml)
2 kiwis, peeled and sliced (2)
¼ cup soft black pepper cheese, (50ml) such as Boursin or crumbled chevre (optional)
1. Place pecans, sugar and water in a small saucepan set on medium heat. Stir to dissolve sugar. Simmer mixture, stirring occasionally, until golden and pecans are coated, about 5-7 minutes. Transfer to a parchment-lined baking sheet and cool. Crumble and set aside.
2. In a small bowl, whisk the vinegar with the honey, Dijon and salt. Slowly whisk in the oil until well combined. To serve, divide spinach among salad plates and top with strawberries, kiwis and sugar pecans. Drizzle with vinaigrette and garnish with the crumbled cheese, if using.
Tip: This salad is delicious with or without the cheese. For variety, a mild blue cheese such as cambozola could be used in place of the black pepper cheese or chevre. You could also cut the amount of strawberries in half, and make up the difference with raspberries or blueberries.