Spinach Strawberry Feta and Pecan Salad

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Serves:  4

Preparation: Chop, toss and serve

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Ingredients:

Balsamic Dressing

• 1 cup balsamic vinegar

• 1/4 cup honey or brown sugar

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Salad

 

• 10 oz Baby spinach, fresh leaves

• 3 cups strawberries, cleaned, hulled and sliced

• 1 cup blueberries

• 1/2 cup feta cheese, crumbled

• 1 cup pecans, toasted and partly chopped

 

Method

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1. In a small saucepan, heat balsamic vinegar and honey over medium heat.

2. Bring to gentle boil, reduce heat to simmer and cook, stirring until the mixture thickens and reduces by about half (about 10 minutes).

3. Remove from the heat and pour the balsamic glaze into a heat proof bowl to cool off.  The glaze will gradually thicken.   Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

4. Combine all the salad ingredients in large bowl except the pecans, toss to combine.

5. You can, if you wish divide the salad into individual bowls.

6. Top with whole and chopped pecans and then drizzle with balsamic glaze.