The perfect spring snack: Strawberry salad recipe with mixed field greens, candied pecans, goat cheese and strawberry balsamic vinaigrette.
For Strawberry Balsamic Vinaigrette:
2 pints strawberries
2 tbs lemon juice
1/2 cup sugar
2 tbs dijon
1 cup balsamic
2 cups canola oil
Reduce strawberries, lemon juice, and sugar in pan to form a thick syrup. Place cooled strawberry syrup, dijon, shallot and balsamic in a blender and puree. While blending gradually, add canola and emulsify. Salt to taste.
For Candied Pecans:
2 cups pecans
1 egg white
salt and taste
Whisk egg white with sugar and spices. Toss with pecans and spread on a parchment-lined baking sheet. Bake in 350 degree oven for 10-15 minutes until toasted and candied shell glaze forms. Stir, salt to taste and allow to cool and fully harden.
Just before serving, toss farm fresh field greens with the balsamic vinaigrette and fresh cut strawberries. Sprinkle with goat cheese and candied pecans.