Strawberry Salad with Candied Pecans
Marla Hingley
Juicy strawberries, creamy goat cheese, sweet & crunchy pecans...simply delicious.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Salad:
- Mixed Greens
- Strawberries sliced
- Candied Pecans
- GF Goat Cheese crumbled
Candied Pecans:
- 1 1/2 cups whole pecans
- 1 egg white
- 1/4 cup brown sugar
Dressing:
- 3 Tbsp brown sugar
- 3 Tbsp GF balsamic vinegar
- 2 Tbsp olive oil
- 4 tsp GF Dijon or regular mustard
For the pecans: Beat together the egg white and brown sugar. Pour in the pecans and then stir until the nuts are completely coated. Transfer the pecans to a silicone or parchment lined baking sheet, spreading out to an even layer so they are not touching, then bake at 300°F for 30 minutes. Allow to cool before adding to salad.
For the dressing: Whisk all ingredients together, then let sit for at least 20 minutes so the brown sugar dissolves.
To serve, toss mixed greens with dressing and plate. Top each plate with some sliced strawberries, goat cheese and some pecans.