Ingredients:

  • 60 ml extra virgin olive oil
  • 30 ml apple cider vinegar
  • 15 ml pure maple syrup
  • 5 ml Dijon mustard
  • 2.5 g sea salt
  • 5 g poppy seeds
  • 100 g raw pecan halves
  • 30 ml pure maple syrup (for pecans)
  • 1 g cayenne pepper
  • 150 g fresh baby spinach
  • 300 g fresh strawberries, sliced
  • 50 g red onion, thinly sliced
  • 60 g feta cheese, crumbled

Instructions:

  1. Combine 100 g pecans, 30 ml maple syrup, and 1 g cayenne in a skillet over medium heat. Stir constantly to prevent the sugar from burning.
  2. Cook 5 minutes until the syrup has evaporated and the nuts look glossy and dry.
  3. Transfer pecans to parchment paper immediately, separating them with a fork. Note: They will become brittle as they cool to room temperature.
  4. Combine 60 ml olive oil, 30 ml vinegar, 15 ml syrup, 5 ml mustard, salt, and poppy seeds in a jar.
  5. Secure the lid and shake the jar for 30 seconds until the liquid looks opaque and creamy.
  6. Prepare the 300 g strawberries into 1/4 inch slices and the 50 g red onion into paper thin rings.
  7. Place 150 g baby spinach into a large, wide bowl. Note: A wide bowl prevents the bottom leaves from being crushed.
  8. Scatter the strawberries, onions, and 60 g crumbled feta over the spinach leaves.
  9. Drizzle the vinaigrette over the salad just before you are ready to eat.
  10. Incorporate the cooled pecans and toss gently until every leaf has a slight shimmer.