Ingredients:
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 shallots, 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
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 40 min.