SUMMER BERRY SALAD WITH CANDIED PECANS

Ingredients

• 2 tbsp packed golden brown sugar
• 1 tsp salted butter
• 1 tsp water
• 1 cup pecans
• 8 cups torn mixed greens
• 2 cups blueberries
• Strawberry Vinaigrette
• 1/2 cup crumbled soft goat cheese

Directions

1. To make candied pecans, combine brown sugar, butter and water in a medium non-stick frypan. Cook over low heat, stirring until butter is melted. Add pecans and cook, stirring frequently, until pecans are lightly toasted and richly glazed, about 5 – 6 minutes.
2. Spread pecans on a plate and cool completely.
3. Combine greens and blueberries in a bowl. Add Strawberry Vinaigrette and toss to coat. Sprinkle with candied pecans and cheese. Serve immediately.

Ingredients

• 1/2 cup chopped strawberries
• 1/3 cup white balsamic vinegar
• 2 tbsp canola oil
• 1 tbsp granulated sugar

Yield: Makes about 2/3 cup.

Directions

1. Place strawberries in a mini food processor; process, using an on/off motion, until almost smooth.
2. Transfer puréed strawberries to a bowl. Stir in vinegar. Cover and refrigerate for 1 hour.
3. Strain strawberry mixture through a fine sieve into a bowl; discard pulp. Whisk in oil and sugar until blended. May be refrigerated for up to 3 days.
4. Stir before using.