Strawberry and Field Green Salad with Strawberry Vinaigrette
If it’s indeed true that we first eat with our eyes, then this salad is worth a look! Fresh strawberries are layered into crisp field greens then tossed with apples, crumbled blue cheese, and toasted maple-glazed pecans. Toss with a slightly sweet and tangy vinaigrette full of more strawberries, a rich olive oil, and a splash of fruity balsamic vinegar.
Equipment
- Blender
- Small skillet
Ingredients
- For the Strawberry Vinaigrette:
- 1-½ cups cleaned, hulled and sliced strawberries, about 6 to 8 berries
- 3 tablespoons sugar
- 3 tablespoons balsamic vinegar or red wine vinegar, or a blend of both
- ½ cup olive oil
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon kosher salt
- For the Maple Glazed Pecans:
- ½ cup lightly toasted pecans
- 2 tablespoons maple syrup
- For the Salad:
- 6 cups field greens
- 2 cups cleaned, hulled and sliced strawberries, about 8 to 10 berries
- 1 Honeycrisp apple or your favorite, cored and sliced
- ¼ cup crumbled blue cheese
- ½ cup maple glazed pecans
- Kosher or sea salt and freshly cracked black pepper to taste
Instructions
- For the Strawberry Vinaigrette:
- Place all the ingredients in the canister of a blender. Process on medium speed for about 20 seconds or until well blended.
- For the Maple Glazed Pecans:
- Toss the pecans with the maple syrup in a small skillet. Place over medium heat and cook, stirring frequently until the maple syrup has thickened and coats the pecans, about 5 minutes.
- If you’re making the glazed pecans in advance, spread them out on a sheet of parchment paper to cool. They will be slightly sticky to the touch.
- For the Salad:
- Toss the field greens together with the strawberries and sliced apple.
- Add the crumbled blue cheese along with the pecans. Season with a sprinkling of kosher or sea salt and black pepper.
- Drizzle the vinaigrette over the salad and toss tocoat evenly.