Ingredients

Vinaigrette

Candied Pecans

  • 3/4 cup broken or roughly chopped pecans
  • 1 1/2 Tbsp brown sugar
  • 1/2 Tbsp butter

Salad

  • 10 oz baby spinach
  • 1 lb fresh strawberries , hulled and sliced
  • 5 oz feta cheese, crumbled
  • 1/3 small red onion, thinly sliced

Directions:

Vinaigrette:

Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.

Pecans:

Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 – 3 minutes. Transfer to a plate in a single layer to cool.

Salad:

In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta.

Recipe modified from CookingClassy.com.