Strawberry Spinach Salad with Goat Cheese & Candied Pecans
In small bowl, whisk vinegar with honey, dijon, and salt. Slowly whisk in oil until well combined.
1/4 cup halved pecans
2 Tbsp granulated sugar
2 Tbsp water
Place pecans, sugar and water in small saucepan set on medium heat. Stir to dissolve sugar. Simmer mixture, stirring occasionally, until golden and pecans are coated, about 5-7 minutes. Transfer to parchment lined baking sheet to cool.
Note: I double this part of the recipe. I don't think there is such a thing as too many nuts, especially since they are so friggin' tasty, and more than a few never even make it to the salad...