Strawberry Salad Recipe

Toast on stove

Place a medium nonstick skillet over medium heat. Add 1 tsp butter (or oil). When butter is foaming, add 3 oz pecans in a single layer. Toast, stirring or shaking the pan frequently, until nuts are fragrant and lightly browned, 4–6 minutes.

Optional candied finish

If you prefer sweet toasted pecans, sprinkle 1 tsp sugar over the nuts in the last 1–2 minutes of toasting and stir constantly until sugar melts and coats the pecans. Remove from heat immediately and transfer pecans to a sheet of parchment to cool (this prevents burning). Sprinkle with a pinch (1/4 tsp) of salt while still warm. Once cool, roughly chop.

In a medium bowl or a jar with a tight lid, combine 3 tbs white balsamic vinegar, 2 tbs honey, 1 tbs fresh lemon juice, and 1 tsp Dijon mustard. Whisk or shake until smooth.

Slowly stream in 1 cup extra-virgin olive oil while whisking continuously (or pour oil into jar, close and shake vigorously) until the dressing emulsifies and thickens slightly, about 30 seconds to 1 minute.

Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbs more honey for sweetness or 1 tbs more vinegar/lemon for tang. Refrigerate if not using immediately; bring to room temperature and shake before using.

Wash and dry 6 cups field greens thoroughly (preferably in a salad spinner). Place greens in a large salad bowl.

Hull and slice enough strawberries to yield 2 cups. Add sliced strawberries to the greens.

Crumble 4 oz goat cheese and scatter evenly over the salad.

Add the toasted and roughly chopped pecans (about 3 oz) to the salad.

Dress the salad just before serving: drizzle about 3 to 4 tablespoons of the signature dressing over the salad (start with 3 tbs and add more to taste). Gently toss with salad tongs to coat the greens, strawberries, and cheese without bruising the fruit.

Plate the salad on individual plates or serve family-style. Garnish with an extra few whole strawberries or a light grind of black pepper if desired. Serve immediately so the greens remain crisp and the pecans stay crunchy.