This is my version of this classic strawberry salad.
250g Arugula lettuce
approximately 60g Goat cheese, crumbled
for the strawberries:
about 10 Strawberries (about 250g), halved
about 1 Tsp Lavender herb
about 200g Aged Balsamic Vinegar
for the candied Pecans:
about 3 Tsp Brown Sugar
about 1 Tsp Demerara Sugar
for the dressing:
about 1 tsp Lavender herb
1 part well aged Balsamic Vinegar (approximately 100g)
2 parts Extra Virgin Olive Oil (approximately 200g)
To Prepare the Strawberries:
Cut the green tops off the strawberries and halve them. Put them in a bowl, cover them with about 200g Balsamic Vinegar and sprinkle with lavender herb. Stir a few times, then set aside to let them marinate for a little while, until you’re ready to use them. Meanwhile, Let’s prepare the rest of the salad, starting with the Pecans.
To Prepare the Candied Pecans:
First rinse the pecans under water. Remove and lay them flat on a skillet. Turn the heat to medium, then sprinkle about 3 Tsp Brown Sugar over them. Use a spatula to make sure the sugar covers the pecans well as they are roasting. Roast the pecans for only a few minutes, until the sugar is melted and starts to brown. Remove from heat. Immediately, while they are still warm, sprinkle about 1 Tsp Demerara Sugar over them and stir so that they’re covered evenly. Set them aside until you need them. Meanwhile, prepare the salad itself.
To Prepare the Salad:
Rinse the Arugula Lettuce and place it in a serving bowl, crumble about 60 g of Goat Cheese to the top of the lettuce. Then add the Canded Pecans and the Strawberries. Next, make the dressing.
To Prepare the Dressing:
Place about 100g Aged Balsamic Vinegar into a glass jar. Add about 1 tsp Lavender herb and shake a little. Then add 200g Extra Virgin Olive Oil. Cover and shake vigorously until mixed. Drizzle over the salad until slightly wet. (You can save the dressing and use the rest another time.)