CANDIED PECAN AND STRAWBERRY SALAD

Candied Pecan and Strawberry Salad image

Provided by Food Network

Time 40m

Yield 4 Servings

Number Of Ingredients 8

1 egg white
1/4 cup and a pinch brown sugar
1 cup whole raw pecans
4 tablespoons extra-virgin olive oil
4 tablespoons aged-white balsamic vinegar
Sea salt and freshly ground white pepper, to taste
6 cups loosely packed mesclun greens
2 cups strawberries, halved

Steps:

Preheat the oven to 300 degrees F.
Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.