This is one of my favorite vinaigrettes, and my daughter seems to really like it when I perk up rice with any leftover dressing.

Category: Lunch

Preparation time: 20 mins

Cooking time: 20 mins

Total time: 40 mins

Servings: 6

Your Ingredients

• 3 tablespoons of honey
• 1/4 cup of pecan halves
• 3/4 teaspoon of sugar
• 3/4 teaspoon of salt
• 3/4 teaspoon of black pepper
• 1 cup of fresh strawberries
• 1/2 cup of red onion
• 3-4 cooked bacon slices
• 1 tablespoon of Dijon mustard
• 1/3 cup of white balsamic vinegar
• 2/3 cup of extra virgin olive oil
• 6 ounces of baby spinach
• 1/2 cup of fresh blueberries
• 1/4 cup of crumbled blue cheese

 
N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

How To Make Your Spinach & Honeyed Pecans Salad with Honey Dressing

1. Place a BBQ grill mat onto the top rack of your oven and preheat your oven to 325°F. Using a BBQ mat means you don’t need cooking spray, and no scrubbing racks clean later.
   
   
2. Place 1 tablespoon of your honey into a microwaveable bowl and microwave on high for 20 seconds.
   
   
3. Stir your pecan halves into the hot honey. In a separate small bowl, mix together the sugar, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
   
   
4. Place your honeyed pecans onto the hot BBQ grill mat in a single layer. Sprinkle over the sugar, salt and pepper mixture.
   
   
5. Bake your pecans until they are toasted, around 15 minutes, using a solid spatula to agitate half way through.
   
   
6. In the meantime, using a precise paring knife and wooden cutting board, slice your strawberries into quarters. Then, thinly slice your red onion.
   
   
7. Take your pecans out of the oven and leave to cool completely, before breaking up any clumps.
   
   
8. Heat a medium skillet on high heat. Once hot, cook your bacon slices, agitating them with a solid spatula every so often so they don’t stick to the pan, about 5 minutes. Once cooked, crumble your bacon.
   
   
9. In a small bowl, place the remaining 2 tablespoons of honey, Dijon mustard, vinegar, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of pepper, and whisk with a small balloon whisk.
   
   
10. Now, add the olive oil steadily, whilst whisking continuously, until combined.
    
    
11. In your salad / presentation bowl, place the strawberries, red onion, spinach, and blueberries, and drizzle over 1/3 cup of the dressing. Toss together well.
    
    
12. Crumble over the blue cheese and bacon on top, and then sprinkle over the pecans.
    
    
13. Serve your salad with serving tongs and the remaining 2/3 cup of dressing.

Tools Used:

• Measuring cups
• Measuring spoons
• BBQ grill mats
• 2 pc kitchen spatula set
• Paring knife
• Cutting board
• Kitchen balloon whisk set
• Kitchen tongs

 
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