Ingredients

The following ingredients have 4 Servings
  • 250 g / 8 oz fresh strawberries (, tops cut off)
  • 3/4 cups balsamic vinegar
  • 1/4 cup olive oil
  • 4 tbsp brown sugar (, packed (light brown))
  • 2 tbsp strawberry jam or preserves
  • 1/2 tsp salt
  • 1 cup pecans ((mostly whole, can chop some))
  • 2 tbsp brown sugar ((any))
  • 2 tbsp / 30 g butter
  • 4 cups baby spinach (, packed)
  • 16 (250 g / 8 oz) large strawberries (, sliced )
  • 75 - 100 g / 2 - 3.5 oz blue cheese (, crumbled (to taste))
  • Salt and pepper

Instruction

  • Whizz Dressing ingredients in a food processor or blender. Strain if desired (to remove little strawberry seeds). Keep for up to 2 weeks in the fridge.
  • Pecans: Line a tray with parchment / baking paper. Melt butter in a medium saucepan over medium heat. Add pecans, toss to coat. Add sugar and stir for 5 minutes. The sugar will melt and coat the pecans. Pour onto tray, spread out, allow to cool - it will harden.
  • To serve, place the spinach and half the strawberries in a bowl and drizzle over a bit of Dressing. Toss gently, then transfer to a serving bowl. Top with remaining strawberries, then drizzle with more Dressing. Crumble over blue cheese and scatter with pecans. Serve immediately, with remaining Dressing on the side!