Ingredients

The following ingredients have 8 Servings
  • 1 Tb. butter
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cumin
  • 3/4  tsp. kosher salt, (divided)
  • 1/8 tsp. chipotle chile pepper
  • 1 cup pecans, (4 oz.)
  • 1/4 cup olive oil
  • 3 Tbs. strawberry preserves
  • 2 Tbs. white balsamic vinegar
  • 2 Tbs. chopped fresh basil
  • 1/4 tsp. pepper
  • 8 cups baby greens, about 4 oz.
  • 8 strawberries, (trimmed, quartered, about 1 cup)
  • 1/4 cup thinly sliced red onion

Instruction

  • In medium non-stick skillet over medium heat melt butter. Add cinnamon, cumin, 1/4 tsp. kosher salt and chipotle. Stir in pecans. Cook until pecans are fragrant and lightly toasted, stirring occasionally, about 3 minutes. Transfer to wax paper; cool.
  • In serving bowl combine olive oil, strawberry preserves, vinegar, basil, pepper and remaining 1/2 tsp. kosher salt. Whisk until blended.*
  • Add greens, strawberries, red onion and pecans.
  • Toss until evenly coated.