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 shallot 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
Steps:
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
