Strawberry And Goat Cheese Salad

Ingredients

• 0.5 cups pecans – roughly chopped
• 0.25 cups extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 6 ounces mixed salad greens – well dried
• 12 ounces strawberries – hulled and sliced
• 0.25 cups red onion – thinly sliced
• 4 ounces goat cheese – crumbled
• fresh basil leaves – sliced (for garnish)

Instructions

1. Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and slightly darkened, 4–6 minutes. Transfer to a board, roughly chop, and let cool.
2. Prep the produce: Hull and slice the strawberries, thinly slice the red onion, crumble the goat cheese, and slice the basil.
3. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon, salt, and black pepper until emulsified.
4. Add the mixed salad greens to the bowl and toss until lightly coated with the dressing.
5. Add the sliced strawberries and red onion and toss gently to distribute without crushing the fruit.
6. Fold in the toasted pecans.
7. Transfer the salad to a platter or bowls, scatter the goat cheese over the top, garnish with the basil, and serve immediately.