Salad:
1-2 Cups Strawberries, sliced
4 oz. Chevre (fresh goat cheese)
8 Cups fresh spinach (or other greens)
1/4 Cup sweet onion, thinly sliced
1 Cup whole pecans, roasted* (see below)
Dressing:
1/4 Cup Olive Us Basil olive oil
2 – 3 Tablespoons Olive Us Strawberry Dark Balsamic
1 teaspoon good quality Dijon mustard (optional)
1/4 – 1/2 teaspoon sea salt
Fresh ground pepper to taste
Directions:
*Roasted Pecans – Preheat the oven to 325 degrees. Mix the pecans with 3 Tablespoons maple syrup and 1/4 – 1/2 teaspoon sea salt (i.e. – Himalayan Pink, Olive Us Applewood Smoked Sea Salt, etc). Spread on cookie sheet covered in parchment paper & roast for approximately 10 minutes.
Dressing – Combine olive oil, balsamic, 1/4 – 1/2 teaspoon sea salt & cracked pepper together in a jar and shake briskly with lid on or whisk in bowl, until the mixture is thickened or emulsified. Set aside.
Arrange the greens in a bowl(s) or on a platter and dress with the Strawberry Basil vinaigrette. Add onion, strawberries, crumbled chevre cheese and top off with the roasted pecans. Serve immediately.
Serves 4-6
