Strawberry Spinach Salad with Candied Pecans

Serves four.spinach-salad-strawberries-15

– 2 cups pecan halves
– 4 Tbs salted butter
– 4 Tbs brown sugar
– 1/4 cup Canola oil or other salad oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon plus 1 teaspoon granulated sugar
– 1/4 teaspoon dried tarragon
– 1/8 teaspoon each onion and garlic powder
– dash dry mustard
– 8 ounces fresh torn spinach or baby spinach
– 1 1/2 to 2 cups cleaned and sliced strawberries
– 1/2 cup candied pecans
– 2 to 3 ounces goat cheese or blue cheese, crumbled, optional

1. To make candied pecans, melt butter over medium-high heat. Add pecans and toss to coat. Add sugar and stir until caramelized. Spread on wax paper to cool.
2. For dressing, whisk together oil, balsamic vinegar, sugar, tarragon, onion and garlic powder, and dry mustard.
3. Assemble salad and enjoy.

This recipe was sent to us and adapted by member Jillian Dargatz. Thanks, Jillian!