summer berry salad

Ingredients

2 Cups                Mixed Greens

4                            Strawberries thinly sliced

¼ Cup                 Blueberries

½                           Green Apple thinly sliced

¼                           Shallot

¼ Cup                 Crumbled Feta Cheese

2 Tbsp                 Dried Cranberries

2 Tbsp                 Candied Pecans (see recipe below)

2 Tbsp                 Balsamic Vinegarette (see recipe below)

Candied Pecans:

Heat a sauté pan over medium heat. Add 2 cups chopped pecans. Toast, moving nuts around frequently with a wooden spoon, about 3-5 minutes. Don’t let them burn. You should smell a delicious nutty aroma.

Next add 4 tbsp butter to the pan. Melt and mix into the nuts. Once melted and thoroughly combined, add ¼ cup brown sugar to the pan. Mix again to combine, continue mixing and moving for approximately 3 minutes.

Remove pan from heat and gently scrape nuts onto a heat safe plate. Let cool completely. Store in an airtight container.

Balsamic Vinaigrette:

In a glass mason jar, combine 1 cup extra virgin olive oil, ½ cup balsamic vinegar, 2 tbsp raw honey, 1 tbsp Dijon mustard, 1 tbsp minced onion, ½ tsp sea salt, ¼ tsp black pepper. Place lid on tightly and shake vigorously until combined. Store in refrigerator. 

Directions

 Place mixed greens in a salad bowl. Top with strawberries, blueberries, apples, and shallots.

Next sprinkle on feta, cranberries, and pecans. Drizzle with balsamic vinegarette.

Serve with warmed, crusty, sourdough bread.