Ingredients
½cupbalsamic vinegar
½cupolive oil
1tbspdijon mustard
1tbsphoney
salt and freshly ground black pepper
¾cuppecans,broken or roughly chopped
1½tbspbrown sugar
½tbspbutter
10ozbaby spinach
1lbfresh strawberries,hulled and sliced
5ozfeta cheese,crumbled
⅓smallred onion,thinly sliced
Preparation
Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil for about 3 minutes until reduced by half. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste.
Thin with a little water if desired. Set aside.
Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat for abut 2 to 3 minutes, stirring constantly until sugar starts to melt and caramelize. Transfer to a plate in a single layer to cool.
In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans.
Drizzle about ⅓ of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.
