Candied Pecan and Strawberry Salad

Name: Candied Pecan and Strawberry Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 Servings
Ingredients: 1 egg white; 1/4 cup and a pinch brown sugar; 1 cup whole raw pecans; 4 tablespoons extra-virgin olive oil; 4 tablespoons aged-white balsamic vinegar; Sea salt and freshly ground white pepper, to taste; 6 cups loosely packed mesclun greens; 2 cups strawberries, halved

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 Servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 Servings

Ingredients

1 egg white

1/4 cup and a pinch brown sugar

1 cup whole raw pecans

4 tablespoons extra-virgin olive oil

4 tablespoons aged-white balsamic vinegar

Sea salt and freshly ground white pepper, to taste

6 cups loosely packed mesclun greens

2 cups strawberries, halved

Directions

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes. In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify. In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.