High Fructose Corn Syrup Free Arugula-Strawberry Salad with Balsamic Vinaigrette
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Learn more →Ingredients
4 servings
For the candied pecans
- ⅓ cup pecan halves
- 1 tbsp granulated sugar
- 1 pinch salt
For the vinaigrette
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil
For the salad
- 5 oz baby arugula
- 1 lb fresh strawberries, hulled and sliced
- 1 oz parmesan cheese, shaved
Instructions
- 1
Heat a small skillet over medium heat. Add the pecan halves, sugar, and pinch of salt, stirring constantly until the sugar melts and coats the pecans, about 3–4 minutes — watch closely, as the sugar can burn quickly. Immediately transfer the pecans to a sheet of parchment paper and spread them apart to cool completely, about 5 minutes.
- 2
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and black pepper until combined. Drizzle in the olive oil in a thin, steady stream, whisking constantly until the dressing is emulsified and slightly thickened.
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