This spring salad is almost too pretty to eat. If you are looking for a fun and flavorful salad to accompany a light supper, look no further. The combination of baby romaine, strawberries, goat cheese, and candied pecans is delicious. The edible flowers add a pretty pop of color and the lemon vinaigrette is beyond tasty. The candied pecans are a simple addition that takes this salad to the next level. The steps are quite simple and really elevate the dish.
Serving Size: Serves 4
Ingredients:
For the Salad:
1 box of Baby Romaine Lettuce
8 strawberries, sliced
1/2 cup of goat cheese crumbles
20 violas or other edible spring flowers
1/2 cup candied pecans
For the Pecans:
1/2 cup pecans
2 tablespoons brown sugar
1 tablespoon water
For the Lemon Vinaigrette:
1 lemon
1/2 cup olive oil
2 tablespoons local honey
2 tablespoons dijon mustard
Instructions:
For the Pecans:
Set the oven to 350 degrees.
Line a baking sheet with a sheet of parchment paper.
Combine the brown sugar and water to make a syrup.
Coat the pecans in the syrup.
Bake the pecans for 5 minutes until they are caramelized.
Lay the parchment with the pecans on the counter to cool.
For the Lemon Vinaigrette:
Juice the lemon.
In a small dish add the lemon juice, olive oil, honey, and dijon mustard.
Whisk until combined.
For the Salad:
Wash and dry the lettuce.
Top the salad with strawberries, candied pecans, and goat cheese crumbles.
Garnish the salad with the violas and serve with the lemon vinaigrette.
Enjoy!
