A Jerry James Stone Recipe
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Ingredients
- Candied Pecans
- 1/2 cup pecans
- 2 tablespoon granulated sugar
- 1 tablespoon hot water
- ⅛ teaspoon salt
- Strawberry Spinach Salad
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 4 cups baby spinach
- 6 ounces strawberries, hulled & sliced
- 1/4 cup candied pecans
- 2 ounces blue cheese, crumbled
- Salt & pepper to taste
Instructions
- Start by making the candied pecans, as these will need time to cool before adding to the salad.
- Add 2 tablespoons sugar and a pinch of salad to a large mixing bowl.
- Add in 1 tablespoon hot water to dissolve the sugar. It's okay if it doesn't fully dissolve, as you will be baking the pecans. You can also put the mixture in the microwave to get the sugar fully dissolved, if you wish.
- Mix the sugar, salt and water together.
- Add in the pecans and mix until they're fully coated.
- Lay the pecans out evenly on a lined baking sheet. You'll want to spread them out so they're not touching, if you can.
- Bake the pecans at 350 degrees for about 10 minutes.
- Set them aside to cool.
- Now for the salad...add 4 cups baby spinach into a bowl. Then add in the olive oil, white balsamic vinegar, a little bit of salt, some fresh cracked pepper and the cooled candied pecans.
- Add in 2 ounces crumbled blue cheese and toss to get all the ingredients covered with the oil and vinegar.
- Slice the strawberries.
- Add some of the strawberry slices and toss lightly. Continue doing this until most of the strawberries have been tossed in with the salad. Add a few strawberry slices on top.
- Now you're ready to serve. Enjoy!
