Ingredients:

  • 6 oz baby spinach
  • 2 cups fresh strawberries, hulled and sliced into 1/4 inch rounds
  • 1 cup raw pecan halves
  • 2 tbsp maple syrup
  • 1/2 cup feta cheese, crumbled
  • 1/4 small red onion, paper-thinly sliced
  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp poppy seeds
  • 1 tbsp honey
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the raw pecan halves in a dry skillet over medium heat and toast for 4 minutes until fragrant and mahogany-colored. (Alternatively, use the oven method at 350°F / 180°C for 10 minutes for an evenly toasted, matte texture; do not use the no toasting method as it results in soft, raw, waxy pecans not recommended for this salad).
  2. Drizzle maple syrup over the toasted pecans, stirring constantly for 60 seconds until the syrup crystallizes. Transfer to parchment paper to cool.
  3. In a small mason jar, combine the balsamic vinegar, honey, Dijon mustard, and poppy seeds.
  4. Slowly stream in the olive oil while whisking or shake the jar vigorously until the dressing is fully emulsified and thick.
  5. In a large wooden bowl, combine the spinach, sliced strawberries, and red onion.
  6. Drizzle the dressing over the salad and toss gently to coat the leaves.
  7. Top with the cooled candied pecans and crumbled feta cheese just before serving to maintain texture.