Strawberry spinach salad with candied pecans

• 150 g baby spinach
• 300 g strawberrieshulled and sliced
• 80 g pecan halves
• 3 tbs honey1 tbs for pecans, 2 tbs for vinaigrette
• ½ tsp kosher salt
• 80 g goat cheesecrumbled
• 3 tbs extra-virgin olive oil
• 2 tbs balsamic vinegar
• 1 tsp dijon mustard
• ¼ tsp black pepperfreshly cracked

1. 1

   Set the skillet over medium heat and add the pecan halves. Toast them dry, stirring often, until they smell nutty and darken slightly, about 2-3 minutes. Drizzle in 1 tablespoon of honey and a pinch of kosher salt, then stir constantly until the honey bubbles and coats every pecan in a sticky glaze, about 1 minute.

   Tip: Watch these closely — honey burns fast. The moment the coating looks glossy and the bubbles slow down, pull them off the heat.

2. 2

   Tip the candied pecans onto the sheet pan lined with parchment or lightly oiled, spreading them out so they don't clump together. Let them cool while you prep the rest — they'll crisp up as they sit.

   Tip: If any stick together, just break them apart once cool.

3. 3

   In the small mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, remaining 2 tablespoons of honey, dijon mustard, a quarter teaspoon of kosher salt, and the black pepper until emulsified and slightly thickened, about 30 seconds of vigorous whisking.

   Tip: Taste the vinaigrette and adjust — a tiny bit more honey if too sharp, a splash more vinegar if too sweet.

4. 4

   Add the baby spinach and sliced strawberries to the large mixing bowl. Drizzle about three-quarters of the vinaigrette over the top and toss gently with your hands or tongs until every leaf is lightly coated and glossy.

5. 5

   Divide the dressed salad among four plates or pile into a serving bowl. Scatter the candied pecans and crumbled goat cheese over the top, then drizzle the remaining vinaigrette in a thin stream over everything.

   Tip: Leftovers are best stored undressed — keep spinach, toppings, and vinaigrette separate in the fridge for up to 2 days. Once assembled, eat within an hour before the spinach wilts.

• skillet (25cm (10-inch))
• large mixing bowl
• small mixing bowl
• whisk

Per serving

Nutritional values are estimates only.