Delicious Strawberry Pecan Salad is fast and easy to make.
Servings: 4Side Salads
2cupsCalifornia strawberrieshulled and quartered
½cuptoasted pecanswhole or coarsely chopped
¼cupgood quality feta cheesesliced or crumbled
Optional: ¼ cup quick pickled shallotssee notes
Fresh ground black pepper for serving
Stone Ground Mustard Vinaigrette
2Tbspsherry vinegarred wine vinegar may be substituted; see notes
2Tbspextra virgin olive oil
½ - 1tsphoney
1tspstone ground mustard
⅛tspkosher saltor to taste
⅛tspground black pepperor to taste
In a large bowl, combine the spring mix, strawberries, pecans, feta cheese, and quick pickled shallots, if using.
In a small bowl, whisk together the sherry vinegar, olive oil, honey, mustard, salt and pepper. Taste and adjust flavors if desired.
Add about ½ to ¾ of the dressing to the salad ingredients and gently toss until evenly combined. Taste and add the remaining dressing, if desired.
Divide between 4 salad plates. Top each with some freshly ground black pepper. Serve immediately.
If using red wine vinegar, start by adding 1 1/4 - 1 1/2 tablespoons. You may want to add more, but it can have a stronger flavor than sherry vinegar.For an extra kick, try adding these quick pickled shallots to the recipe! Nutrition for salad includes shallots.Quick Pickled Shallots1 medium shallot, sliced thin3/4 cup white wine vinegar or distilled vinegar3/4 teaspoon granulated sugar, honey, or agave nectar1/2 teaspoon kosher saltUsing a medium saucepan or kettle, boil 3 cups of water. Place the shallots in a colander. Once the water is boiling, pour evenly over the shallots and drain.Place the vinegar, salt, and sugar in a jar with a tight fitting lid, stirring to dissolve. Add the shallots, cover, and set aside for at least 30 minutes.Store in an airtight container in the pickling liquid. Leftovers will keep in the refrigerator for several weeks.