Spinach Salad With Strawberries and Caramelized Pecans
From Canada's Garden Greens.
- Ready In:
- 2⁄3 cup whole pecans
- 1⁄3 cup sugar
- 1⁄4 cup water
- 6 ounces baby spinach leaves, washed and patted dry
- 2 cups strawberries, washed, hulled and sliced
- 3 ounces chevre goat cheese, crumbled (I used French feta instead)
- 1 shallot, sliced thinly
- 3 tablespoons extra virgin olive oil
- 2 tablespoons strawberry jam sweetened with fruit juice, slightly warmed
- 2 tablespoons white balsamic vinegar
- fresh coarse ground black pepper
- CARAMELIZED PECANS: In a small saucepan, combine the sugar and water. Heat and stir on low until the sugar is dissolved.
- Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown. Watch boiling process carefully! Please be careful not to burn yourself!
- Arrange the pecans in a single layer on a lightly greased baking sheet.
- Drizzle the simple syrup over the pecans. Stir to coat. Allow to stand 20 minutes or so to cool and harden. Chop coarsely once cooled.
- STRAWBERRY DRESSING: Combine all dressing ingredients in a tight fitting jar with a lid and shake well. Yield 1/2 cup.
- SALAD: Meanwhile, arrange the washed spinach leaves on six individual salad plates. Top with pecan mixture, strawberries, cheese and shallots. Serve dressing on side.
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Yummy! This salad appeals to both the eye and taste buds. I did not have any white balsamic so I used red. I don't think the taste suffered for it. Oh and I used frozen strawberries. Fresh would have been better but here in the West Indies you don't often get them fresh and they cost an arm and a leg when you do. I made sure to drain the excess water when they thawed and patted them dry with paper towels after so they didn't get the salad all soggy. The vinaigrette is subtle and doesn't overpower the lovely flavours. My 10 year old niece even ate about 3/4 cup of this and she HATES spinach. 'Nuff said.Reply