Spinach and Strawberry Salad with Candied Pecans and Goat Cheese
75% автентично · Contemporary American
An elevated take on the classic, this salad incorporates sweet candied pecans and creamy goat cheese for a more complex flavor profile and richer texture. A light vinaigrette complements the ingredients.
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Съставки
- Baby spinach5 oz
- Fresh strawberries1 pint
- Pecans1/2 cup
- Brown sugar2 tbsp
- Goat cheese1/3 cup, crumbled
- Olive oil3 tbsp
- Lemon juice1 tbsp
- Dijon mustard1 tsp
- Honey1 tsp
- Salt1/4 tsp
- Black pepper1/8 tsp
Стъпки
- 1
Wash and dry the baby spinach. Wash, hull, and slice the strawberries.
- 2
For candied pecans: In a skillet, combine pecans and brown sugar. Cook over medium heat, stirring constantly, until sugar melts and coats the pecans. Spread on parchment paper to cool and harden. Chop roughly.
- 3
For the vinaigrette: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- 4
In a large bowl, combine the spinach and sliced strawberries.
- 5
Add the candied pecans and crumbled goat cheese to the salad.
- 6
Drizzle with vinaigrette and toss gently. Serve immediately.
