📝 About This Recipe
This exquisite salad is a masterclass in balancing the bright acidity of aged balsamic with the honeyed sweetness of sun-ripened berries. Inspired by the rustic flavors of the Italian countryside, it features a sophisticated interplay of textures—from the creamy tang of goat cheese to the satisfying crunch of homemade glazed pecans. It is a vibrant, refreshing dish that elevates the humble strawberry into a gourmet centerpiece perfect for alfresco dining.
🥗 Ingredients
The Salad Base
- 6 cups Baby Arugula and Spinach mix (washed and thoroughly dried)
- 1.5 pounds Fresh Strawberries (hulled and quartered)
- 1/2 piece English Cucumber (thinly sliced into half-moons)
- 1/4 cup Red Onion (paper-thinly sliced)
The Balsamic Vinaigrette
- 1/4 cup Aged Balsamic Vinegar (high quality for best flavor)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed)
- 1 tablespoon Honey (or maple syrup)
- 1 teaspoon Dijon Mustard (to emulsify the dressing)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (coarse grind)
Crunch and Cream
- 1/2 cup Pecan Halves (raw)
- 2 tablespoons Granulated Sugar (for glazing)
- 1 teaspoon Salted Butter
- 4 ounces Goat Cheese (chilled for easier crumbling)
- 1/4 cup Fresh Mint Leaves (chiffonade or torn)
👨🍳 Instructions
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1
Begin by preparing the candied pecans. Place a small non-stick skillet over medium heat and add the pecans, sugar, and butter.
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2
Stir the pecans constantly for 3-5 minutes until the sugar melts and coats the nuts in a golden-brown glaze. Watch closely as sugar burns quickly.
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3
Immediately transfer the glazed pecans to a piece of parchment paper, separating them with a fork so they don't clump. Let them cool completely until hardened.
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4
In a small glass jar or bowl, whisk together the balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
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5
Slowly drizzle in the extra virgin olive oil while whisking vigorously until the dressing is thick and perfectly emulsified.
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6
Prepare the vegetables: wash the greens and use a salad spinner to ensure they are bone-dry; this helps the dressing cling to the leaves.
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7
Hull the strawberries and slice them into quarters. If the berries are particularly large, slice them into sixths.
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8
Thinly slice the red onion and place the slices in a small bowl of ice water for 5 minutes. This removes the harsh 'bite' while keeping the crunch.
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9
Drain and pat the onions dry. In a large, wide serving bowl, toss the arugula and spinach mix with the cucumber slices.
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10
Drizzle about half of the balsamic vinaigrette over the greens and toss gently with clean hands or tongs to coat every leaf.
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11
Arrange the sliced strawberries and red onions over the top of the dressed greens.
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12
Crumble the cold goat cheese over the salad in large, rustic chunks.
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13
Roughly chop the cooled candied pecans and sprinkle them generously over the dish.
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14
Garnish with the fresh mint leaves and a final crack of black pepper.
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15
Serve immediately, passing the remaining dressing on the side for those who prefer a more heavily dressed salad.
💡 Chef's Tips
Always use the freshest strawberries available; if they aren't sweet, add an extra teaspoon of honey to the dressing. To prevent the goat cheese from becoming a paste, ensure it is very cold before crumbling it over the salad. If you don't have pecans, walnuts or slivered almonds make excellent substitutes for the crunch element. For a vegan version, swap the honey for agave nectar and use a dairy-free feta or omit the cheese entirely. Dry your greens thoroughly! Water on the leaves will dilute the vinaigrette and make the salad soggy.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of Rosé or a crisp Sauvignon Blanc. Serve alongside grilled balsamic-glazed chicken or Atlantic salmon for a complete meal. Accompany with a side of warm, crusty ciabatta bread to soak up the leftover vinaigrette. This makes a wonderful starter for a summer brunch featuring quiche or frittata. For a dessert-style twist, serve small portions with a dollop of Greek yogurt.