Strawberry, Pecan and Goats’ Cheese Salad

Strawberry, Pecan and Goats’ Cheese Salad Recipe:
Serves 4

Ingredients:
4 handfuls of mixed baby greens of choice (spinach, romaine, butter lettuce, etc)
6 or more strawberries, halved
1/3 cup raw pecans
2oz of soft goats’ cheese

Dressing Ingredients:
1/3 cup of cold-pressed, extra virgin olive oil
2 tbsp balsamic vinegar (or raw apple cider vinegar)
1/4 tsp unrefined sea salt

Directions:
Roughly tear the leaves and arrange on a platter. Scatter strawberries, pecans, and cheese over the greens.

In a jar, shake all the dressing ingredients vigorously. Drizzle dressing lightly over salad. (any remaining dressing can be stored in the fridge for a week or two.)

Note: You could swap pecans for hazelnuts or almonds, and when you can’t get strawberries, this works deliciously with fresh figs.

Enjoy!

Inspired by The Food Matters Recipe E-Book.