The Coulter Kitchen

1 bag (10 oz) baby spinach

1 pound fresh strawberries- hulled and sliced

5 oz feta cheese, crumbled

1/3 small red onion, thinly sliced

Candied Pecans:

3/4 cup pecans

1-1/2 tablespoon brown sugar

1/2 tablespoon butter

Dressing:

1/4 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon dijon mustard

1 tablespoon honey

Salt and pepper to taste

To make dressing, add vinegar to small saucepan, bring to boil over medium heat and allow to boil until reduced by half (about 3 minutes). Pour into a small bowl, add olive oil, dijon, honey and whisk to blend, add salt and pepper to taste.  For the candied pecans, add pecans, brown sugar and butter to a non-stick skillet and cook over medium heat, stirring constantly until sugar starts to melt and caramelize, about 2-3 minutes. Transfer to a plate in a single layer to cool. In a salad bowl toss together spinach, strawberries, half of feta, red onion and pecans. Drizzle 1/3 of dressing over salad and toss again, then plate and drizzle the remaining dressing and top with the remaining feta. Serve immediately.

Yield: 6 servings