16 ounces Florida arugula, rinsed and drained
1 dozen Florida strawberries, rinsed and sliced
1 teaspoon Florida honey
8 ounces goat cheese, crumbled
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper, to taste
2 cups Florida pecans
¾ cup natural Florida sugar
2 tablespoons butter
½ teaspoon sea salt
Preheat a pan on medium heat. Add the pecans and toast until fragrant, 6 to 8 minutes. Add butter, sugar, and salt; stir to coat. Remove from pan and allow to cool. In a small jar combine the balsamic vinegar, olive oil, honey, mustard, pinch of salt and pepper. Secure with lid and shake until vinaigrette combines. In a medium-sized mixing bowl add arugula and vinaigrette and toss to combine. Plate dressed arugula and evenly add the strawberries around the greens. Add the goat cheese and garnish each salad with candied pecans, serve chilled.
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