Summer Strawberry Salad with Balsamic Glaze
Summer Strawberry Salad with Balsamic GlazeIndulge in the vibrant flavors of summer with this delightful Strawberry Salad. Freshly sliced strawberries dance alongside a mix of crisp salad greens, harmonizing with crumbled goat cheese. The ensemble is elevated with the crunch of homemade candied pecans, adding a touch of sweetness to each bite. Drizzled with a balsamic glaze that strikes the perfect balance between tart and sweet, this salad is a culinary masterpiece that transports you to the essence of a sun-soaked summer day. Enjoy the blissful combination of textures and flavors, making every forkful a journey of pure delight.
The Flavorful Fellowship
For the Salad:
- 1 pound fresh strawberries, hulled and sliced
- 6 cups mixed salad greens (e.g., arugula, spinach, or mixed baby greens)
- 1/2 cup crumbled goat cheese
- 1/2 cup candied pecans (see recipe below)
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- Salt and pepper to taste
For the Candied Pecans:
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- Pinch of salt
The Culinary Chronicles
Candied Pecans:
- Heat a non-stick skillet over medium heat.
- Add pecan halves, sugar, and butter to the skillet, stirring constantly.
- Cook for 5-7 minutes or until the sugar melts and coats the pecans, creating a caramelized coating.
- Sprinkle a pinch of salt over the pecans, stirring to ensure even coating.
- Transfer candied pecans to parchment paper to cool completely, then break them into bite-sized pieces.
Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar and honey.
- Bring to a simmer over medium heat, then reduce the heat to low.
- Simmer for 10-15 minutes or until the mixture has thickened and can coat the back of a spoon.
- Season with salt and pepper to taste.
- Allow the balsamic glaze to cool before using.
Assembling the Salad:
- In a large salad bowl, combine the mixed greens and sliced strawberries.
- Sprinkle crumbled goat cheese over the top.
- Drizzle the balsamic glaze over the salad, reserving some for serving.
- Toss the salad gently to combine the ingredients evenly.
- Top the salad with candied pecans just before serving.
- Serve the remaining balsamic glaze on the side for those who want extra drizzle.
Adventurous Options
If you don't like goat cheese, Feta cheese is a great substitute. Parmigiano-Reggiano is also a great cheese substitute for those who can't have the softer cheeses.