Ingredients
Units
Scale
- 1/2 cup sliced or slivered pecans (toasted)
- 3 tablespoons sugar
- 5 ounces of arugula greens
- 5 ounces of mixed greens
- 8 ounces strawberries (hulled and quartered or chopped)
- 1 avocado chopped
- 2 ounces crumbled goat cheese
- 1/4 cup dates, pitted and sliced
CHAMPAGNE VINAIGRETTE
- 3 tablespoons champagne vinegar
- 1/2 lemon (juiced)
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove (freshly grated)
- pinch kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Place the pecans in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramelized, coating all of the almonds – about 6 to 8 minutes. Don’t take your eyes off this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
- Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
Champagne vinaigrette - Combine vinegar, honey, lemon juice, Dijon, garlic, salt, and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad