Strawberry Pecan Salad
Farm fresh strawberries used to be a late June early July treat in my area but now many farms grow everbearing strawberries and so you can get these delicious berries locally all summer long. Here is a fantastic way to add strawberries to your weekly menu that is quick to prepare, has beautiful balance of sweet, savoury and tang, and presents like a gourmet restaurant salad. Tarragon is one of the perennial herbs I grow in my garden so it is my favourite addition to this salad but it is equally delicious using thinly sliced fennel. So the next time you are at the farmers market don't hesitate to pick up strawberries to make this amazing salad.
Equipment
- fry pan to toast the pecans
Ingredients
- 2 cups strawberries rinsed, hulled and sliced in quarters
- 6 cups lettuce or mix of salad greens, rinsed and spun dry
- ½ cup tarragon leaves rinsed, and pat dry
- ⅓ cup crumbled blue cheese or substitute soft goat cheese
- ¼ cup pecans toasted lightly in a med-high fry pan
dressing:
- 2 tablespoons aged balsamic vinegar good quality aged balsamic vinegar lists only grape must as an ingredient
- 3 tablespoons olive oil
- ½ teaspoon Dijon mustard
- ⅛ teaspoon salt just a pinch will do
Instructions
- Preheat the fry pan to med-high and then cook the pecans until slightly toasted.
- Distribute the salad greens evenly between two plates.
- Top with the tarragon leaves and quartered strawberries.
- Sprinkle on the toasted pecans and blue cheese.
- Whisk the aged balsamic vinegar, olive oil, Dijon mustard and salt. Drizzle over salad and serve.
Nutrition
Calories: 479kcalCarbohydrates: 29gProtein: 12gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gCholesterol: 17mgSodium: 453mgPotassium: 1038mgFiber: 8gSugar: 14gVitamin A: 1817IUVitamin C: 97mgCalcium: 340mgIron: 6mg
Tried this recipe?Let us know how it was!