Printable Area
Candied Pecan and Strawberry Salad
Recipe courtesy Nadia G
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- 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.