⅓cupplus 1 tablespoon Vegetable Oil or Avocado Oil
2tspPoppy Seeds
Salt and Pepper
Salad
3CupsBaby Spinach & Butter Lettuce
3-4TbspCitrus Poppyseed Dressing
1/4CupMandarin Oranges
1/4CupGrapefruit SlicesSupremed
1/2CupHulled and Sliced California strawberries
1/4CupCandied Nuts
3TbspCrumbled Goat's Cheese
Sprig of Thyme
Instructions
Candied Nuts
Heat a medium non-stick skillet over medium heat and add whole pecans, sugar, butter and salt.
Stir constantly with a spatula for approximately 3-5 minutes until the nuts are evenly coated in the melted sugar and butter.
Immediately transfer nuts to parchment paper and quickly separate the nuts using 2 forks, as they will still be quite hot. The sugary coating on the nuts will harden in 5-7 minutes and will then be ready for you to use!
Citrus Poppyseed Dressing
Add lime, orange, grapefruit and blood orange juices in a small bowl.
Then add the mustard, mayonnaise and honey, whisking to combine. Slowly drizzle in the oil while whisking.
Stir in the poppy seeds and season with salt and pepper before setting aside.
Salad Assembly
Gently toss salad greens and dressing together in a separate bowl ensuring that the greens are coated.
Then, separate the greens into two separate bowls. Add mandarin oranges, grapefruit, strawberries, nuts and goat’s cheese on top of each bowl.
Finally, add a touch of fresh thyme on top before serving.