Prepare enough of each ingredient for as many salads as you want to serve.
Green leaf lettuce, torn or chopped
Red onion, thinly sliced
Candied pecans, chopped (recipe below)
White wine vinaigrette (recipe below)
Fromage blanc (White River Creamery)
Toss lettuce, strawberries, and onion together in a bowl. Drizzle with vinaigrette and toss to coat everything in the dressing. Place in serving bowls. Add a small handful of candied pecans and three dollops of fromage blanc on each salad to serve.
White wine vinaigrette (enough for 2 salads):
3 Tbsp olive oil
1 Tbsp white wine vinegar
1 tsp. dijon mustard
1/2 tsp. honey
Sea salt & fresh cracked pepper, to taste
Place all in a bowl and whisk until combined.
This recipe is easily doubled to make more if needed. Store extra dressing in a mason jar in the fridge to use again.
1/2 pound pecan halves
2 Tbsp date sugar or powdered sugar
1/2 tsp cayenne pepper (use less for less spicy pecans)
2 Tbsp water
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Place pecans in a bowl. Toss with water enough to get each pecan wet. Add sugar and spice and toss to combine. Put pecan mixture on baking sheet making sure to level out pecans so they bake evenly. Bake in preheated oven for 8-10 minutes or until sugar is bubbly and you can smell the pecans. Watch them while they bake! They burn easily.
Cool completely and store until use. These make great additions to salads and happy hours.