Strawberry Pecan Blue Cheese Salad

Strawberry Pecan Blue Cheese Salad
  1. ½ cup chopped pecans
  2. 1 tablespoon Cranberry-Pear Balsamic Vinegar
  3. 1 tablespoon Mission EVOO (or Singular Varietal EVOO)
  4. 2 tablespoons brown sugar
  5. ½ teaspoon cinnamon
  6. pinch of salt
  7. 3 tablespoons Cranberry-Pear Balsamic Vinegar
  8. 1-2 teaspoons honey
  9. 1 small garlic clove, minced
  10. 3 tablespoons Mission EVOO (or Singular Varietal EVOO)
  11. salt and pepper, to taste
  12. 5 ounces mixed baby greens*
  13. 1 cup sliced strawberries
  14. 1 cup blueberries
  15. 2 ounces crumbled blue cheese
  1. Preheat a small non-stick skillet over medium heat. Combine the chopped pecans, Cranberry-Pear Balsamic Vinegar, Mission EVOO, brown sugar, and cinnamon. Pour into preheated skillet and cook for 3-4 minutes (stirring often with a silicon spatula). Remove from heat and spread out on a piece of parchment paper. Sprinkle with salt and cool completely. Break into small pieces. Set aside.
  2. In a jar with a tight sealing lid, combine Cranberry-Pear Balsamic Vinegar, honey, minced garlic, and Mission EVOO. Shake thoroughly. Add salt and pepper, to taste. Set aside.
  3. To Assemble Salad: Place 2 tablespoons of vinaigrette in the bottom of a serving bowl. Add mixed greens and additional 2 tablespoons of vinaigrette. Gently toss to coat. Arrange strawberries, blueberries, blue cheese, and pecans on top of “dressed” greens. Drizzle with remaining vinaigrette. Enjoy!
  4. * Most groceries have a wonderful selection of baby lettuce greens. We used a 50/50 blend of baby spinach and mixed greens. Feel free to substitute with any of your favorite greens!
A Twist On Olives