Spinach and Strawberry Salad with Sugared Bacon Pecans
Spinach and Strawberry Salad with Sugared Bacon Pecans
This fresh, sweet and tangy salad matches sweet and smoky candied bacon pecans with fresh greens, berries, creamy goat cheese and a peppery balsamic vinaigrette. The sugared bacon pecans cook slowly in the oven, but the recipe makes many. They’re so delicious that it’s well worth the time to have them as a salad topper and a great little bar snack.
Servings
4
Preparation
90 Mins
Cook Time
15 Mins
Level
Ingredients
2 tbsp pasteurized egg white (or ½ of a fresh egg white)
2 cups pecan halves
8 slices Schneiders Hickory Smoked Classic Cut Bacon, cooked and crumbled
½ cup granulated sugar
1/8 tsp each salt and black pepper
8 cups baby spinach or baby kale
½ tsp thinly sliced red onion
2 cups strawberries, hulled and sliced
½ cup crumbled soft goat cheese
Black Pepper-Balsamic Vinaigrette:
1 tsp Dijon mustard
1 tbsp minced shallot
3 tbsp aged balsamic vinegar
¼ tsp each salt and black pepper
¼ cup extra-virgin olive oil
Directions
Preheat oven to 250°F. Lightly grease a large rimmed baking sheet.
In large mixing bowl, beat egg white until frothy. Add pecans, stirring to coat the nuts evenly. Add bacon, sugar, salt and pepper. Toss until evenly coated. Spread the pecans evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool in pan on rack.
Black Pepper-Balsamic Vinaigrette: Meanwhile, in separate large bowl, whisk together mustard, shallot, vinegar, salt and pepper. Gradually whisk in oil until emulsified.
Add spinach and red onion to bowl; toss lightly to coat. Top with strawberries, goat cheese and pecans.
