Spring Spinach Recipe

Candy pecans

Preheat a small skillet over medium heat. Combine 3 oz pecan halves with 1 tbsp sugar and a pinch of salt in the skillet. Toast, stirring frequently, 4–6 minutes until sugar melts and coats the nuts and they are fragrant. Transfer to parchment to cool and separate. Allow to cool completely before using.

Place 1 cup hulled strawberries in a blender or food processor. Add 3 tbs extra-virgin olive oil, 2 tbs white balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth, about 30–45 seconds. Taste and adjust seasoning — add a touch more honey if too tart, or a splash more olive oil if too sharp. If you prefer a thinner dressing, add 1–2 tbs water and pulse to combine. Chill in refrigerator while you prepare the rest of the salad.

Heat a grill pan or outdoor grill to medium-high. Brush cut pear halves lightly with 1 tbsp melted butter or olive oil. Place pears cut-side down on the hot grill and cook until grill marks appear and pears are slightly softened, about 3–5 minutes. Flip and cook 1–2 minutes on the skin side just to warm through. Remove from grill and let cool slightly, then slice each half into 6–8 thin wedges.

In a large bowl, combine 6 cups baby spinach and 1 cup quartered fresh strawberries. Add the sliced grilled pears and 3 oz crumbled feta. Break the candied pecans into bite-sized pieces and scatter over the salad. Drizzle the strawberry vinaigrette over the salad — start with about half the vinaigrette (roughly 2–3 tbs) and toss gently to coat. Add more dressing to taste.

Season and serve

Taste and season with coarse sea salt and freshly ground black pepper to taste. Garnish with 1/2 tsp lemon zest if using. Serve immediately so the spinach remains crisp and the pears retain their warm grilled texture.