Strawberry Toasted Pecan and Goat Cheese Salad

Slice the fresh strawberries and add them to the greens, then crumble the goat cheese into small, pea-sized pieces over the top.

Ingredients

240 mL of Strawberries

120 mL of Goat Cheese

Equipment

Chefs Knife

Cutting Board

Heat the butter in a skillet over medium heat. Once melted and shimmering, add the pecans and toast for 3 to 4 minutes until fragrant and lightly browned.

Ingredients

15 mL of Butter Lettuce

15 mL of Butter

120 mL of Pecans

Equipment

Frying Pan

Tongs

Remove the pecans from the heat and allow them to cool slightly before scattering them over the salad.

Ingredients

225 g of Pecans

Equipment

Tongs

Season the salad with salt and pepper to taste, then drizzle with olive oil and balsamic vinegar. Toss gently and serve immediately.

Ingredients

2½ mL of Salt And Pepper

30 mL of Olive Oil

15 mL of Balsamic Vinegar

Equipment

Tongs