Strawberry Fields Salad with Sugared Pecans and Red Wine Vinaigrette

 

Served during our June, July, August shop events 

Makes 8-10 servings 

For the sugared pecans

1 egg white

1 tablespoon water

1 pound (about 4 cups) pecan halves 

1 cups granulated sugar

3/4 teaspoon salt

 

For the red wine vinaigrette 

1/2 cup extra virgin olive oil

5 tablespoons granulated sugar

1/4 cup water

1 tablespoon freshly squeezed lemon juice 

1/2 teaspoon salt

1 clove garlic 

Freshly ground black pepper

 

For the salad

1 (10-ounce) package mixed spring greens (or a 50/50 blend of spring greens and baby spinach)

1 pound fresh strawberries, sliced (about 3 cups)

5 ounces dried, tart cherries (about 1 cup)

Sugared Pecans

1/2 large red onion, very thinly sliced (We omitted the onion from this recipe when served at the shop.)

 3 ounces crumbled feta cheese (Blue cheese would be a great alternative to feta! At the shop, we used a medium white cheddar instead.)

Red Wine Vinaigrette 

 

1. To make the sugared pecans, begin by preheating oven to 250F. In a large, plastic container with a tight fitting lid, combine egg white and water with a fork until frothy. Add the pecan halves. put the lid on tightly, and shake until the pecans are coated in liquid. 

2. In a small bowl, combine sugar and salt. Pour the sugar mixture onto the pecans, put the lid on again, and shake until the pecans are evenly and completely covered with sugar. 

3. Line a rimmed baking sheet with parchment. Pour the pecans onto the baking sheet in a single, even layer. Bake for 1 hour, stirring gently every 20 minutes. 

4. Remove the pecans from the oven and allow to cool slightly. Taste a few nuts (blow on them first so you don't burn your mouth!), and if they are not completely crunchy and delicious, put them back in the oven for another 20 minutes. 

5. Allow the pecans to cool completely before using. 

6. To make the vinaigrette, combine all ingredients in a blender or in the bowl of a food processor, and blend until smooth, 20-30 seconds. Chill until needed. 

7. To assemble the salad, layer greens, strawberries, dried cherries, pecans, red onion, and crumbled feta in a large serving bowl in that order. It looks really lovely before you toss it, so wait until the last second to do that, or let guests toss it as they serve themselves. 

8. Pour the vinaigrette into a smaller pitcher and allow people to dress their salad to taste. 

 

Recipe from Farmhouse Weekends, Menus For Relaxing Country Meals All Year Long by Melissa Bahen