Spinach Salad with Honey Dressing and Honeyed Pecans

By june

Ingredients

• 1 (6 oz) package baby spinach
• 1 cup quartered fresh strawberries
• 1/2 cup thinly sliced red onion
• 1/2 cup fresh blueberries
• Honey Dressing
• 3 to 4 cooked bacon slices, crumbled
• 1/4 cup crumbled blue cheese
• Honeyed Pecans

Preparation

Step 1

Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese and pecans. Serve with remaining dressing.

Honey Dressing: Whisk together 1/3 cup white balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, and 1/2 tsp each salt and black pepper. Add 1/3 cup extra virgin olive oil in a slow, steady stream whisking constantly until smooth.

Honeyed Pecans: Preheat oven to 325 degrees. Microwave 1/4 cup honey in a bowl at HIGH 20 seconds. Stir in 1 cup pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine 1 tbsp sugar, 1/4 tsp kosher salt, and a pinch of ground red pepper; sprinkle over pecans Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.