Summer Salad with Blueberry Vinaigrette
Spring greens topped with strawberries, candied pecans, red onions, goat cheese, blueberries, and a Blueberry Vinaigrette.
Equipment
- Food processor
Ingredients
- 1½ cups halved strawberries
- 4 cups Spring greens
- ½ cup sliced red onion
- 4 ounces goat cheese, crumbled
- 1 cup blueberries
For the Candied Pecans:
- 1 cup pecan halves
- 2 tbsp. unsalted butter
- 3 tbsp. brown sugar
For the Blueberry Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup rice wine vinegar
- 2 tbsp. blueberry jam
- ¼ tsp. black pepper
- ⅛ tsp. kosher salt
Instructions
- Begin by making the Blueberry Vinaigrette: Process the blueberry jam in the food processor until it's smooth.
- Then, combine all the jam and the rest of the vinaigrette ingredients in a jar and shake it to combine everything.
- Also, make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
- In a large bowl, toss together the greens, strawberries, red onions, blueberries, goat cheese, pecans, and as much dressing as you want.
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