Candied Pecan Strawberry Salad with Balsamic Vinaigrette

• 140 g spring salad mix
• 480 ml sliced or quartered strawberries
• 1 avocado, sliced or cubed
• ½ red onion, sliced thinly
• 60 ml Goat cheese or feta cheese
• ½ English cucumber, seeded
• 6 medium button mushrooms, sliced
• 120 ml pecan halves
• 5 ml oil
• 4 g sugar
• pinch of salt
• 21 g honey
• 8 ml Dijon Mustard
• 3 ml kosher salt (half as much if using fine table salt)
• 1 ml pepper
• 1 small garlic clove
• 3 ml basil flakes
• 1 ml oregano flakes
• 30 ml balsamic vinegar
• 72 g olive oil

Mga Tagubilin

1. 1

   Place the sliced onions into a bowl and cover them with cold water. This will take away some of their pungency. Allow this to sit at room temperature for about 10 minutes while you prepare the rest of your salad, then rinse and drain.

2. Balsamic Vinaigrette

   2

   For the dressing, combine all of the ingredients except the oil and whisk together. Slowly drizzle in the oil while whisking to emulsify it into a thick dressing. You will need most of the dressing for the salad, but you may have some leftover.

3. Candied Pecans

   3

   For quick candied pecans, place the pecans into a skillet over medium heat. Drizzle with oil and cook for 1–2 minutes. Watch closely so they don't burn; you just want them toasted and smelling nutty. Sprinkle with sugar and salt and cook for another minute or so, again watching very closely. Then remove them to a parchment-lined plate and allow them to cool.

4. Assembly

   4

   Place your greens in a large bowl. Layer the rest of the vegetables on top. Dress the salad with some of the dressing. You want each element to be dressed well but not drowning in the dressing and getting soggy. It's always easier to add more dressing as needed, so don't add it all at once. Toss the salad to combine. Top with goat cheese and candied pecans. I also like adding grilled chicken breast to make it a whole meal. Serve right away and enjoy.