Strawberry and Asparagus Salad with Goat Cheese and Honey Toasted Pecans

Ingredients

3 cups of asparagus, sliced at an angle into 3” long pieces

3 cups of arugula

3 cups strawberries, sliced

6 ounces of pecans

2 tablespoons of honey

¼ cup water

4 ounces goat cheese crumbles

Dressing:

2 tablespoons honey

2 tablespoons lemon juice

2 tablespoons olive oil

¼ cup shredded mint leaves

 

Directions

1. Boil asparagus for 8 – 10 minutes or until bright green. Drain and refrigerate.
2. Preheat oven or toaster oven to 300^oF.
3. In a bowl, combine 2 tablespoons honey and ¼ cup water. Mix until an even consistency and then add pecans to bowl. Stir until pecans are evenly coated.
4. Line a baking sheet with wax paper. Evenly line sheet with pecans. Toast in oven for 10 minutes. Stir pecans to make sure they don’t stick to the wax paper and toast for another 10 minutes. Cool pecans at room temperature and then refrigerate
5. Combine arugula, strawberries and cool asparagus into a large salad bowl.
6. In a bowl, combine 2 tablespoons honey, 2 tablespoons lemon juice, and 2 tablespoons olive oil. Stir until an even consistency. Add shredded mint leaves and toss into salad bowl. Toss arugula, strawberries and asparagus until evenly coated with the dressing.
7. Once pecans are cooled add to salad. Add 4 ounces goat cheese crumbles to salad. Toss all together.
8. Serve and enjoy!

 Tip: Serve with Eggplant Carbonara (recipe to come).