Strawberry Arugula Salad With Toasted Pecans
A perfect combination of flavors and textures. Peppery arugula is complemented by sweet, ripe strawberries. Toasted pecans bring in the texture and the honey mustard vinaigrette ties it all together.
Ingredients
For the Honey Mustard Vinaigrette
- 4 tsp. Rice wine vinegar
- 4 tsp. Honey
- 2 tsp. Dijon mustard
- 1/2 tsp. Kosher salt or more to taste
- Freshly ground black pepper to taste
- 1/2 cup Olive oil
For the Arugula Salad
- 1 5 oz. Package Baby Arugula
- 1 cup Pecans, roughly chopped
- 1 lb. Fresh strawberries, hulled and sliced
- 1 Small Shallot, thinly sliced
- 1/2 cup Feta Cheese, crumbled
- 1/2 cup Fresh mint leaves, torn
Instructions
To make the dressing:
- Whisk together the vinegar, honey, mustard, salt and a few grinds of black peppers in a large bowl. Whisk in the olive oil until smooth. Cover and refrigerate overnight.
To make the salad:
- Preheat oven to 350 degrees. Spread the pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 5-6 minutes. Let cool completely.
- Add the arugula, feta, mint, pecans, strawberries and shallots and toss to coat everything with the dressing. Season with salt and pepper.