Ingredients:

  • 6 oz (170g) baby arugula, washed and dried
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 4 oz (115g) goat cheese, crumbled (or feta cheese)
  • 1/2 cup (50g) pecan halves, toasted
  • 1/4 cup (25g) thinly sliced red onion
  • 1 cup (240ml) balsamic vinegar
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • Fresh mint leaves (optional)

Instructions:

  1. Spread pecan halves on a baking sheet and toast in a preheated oven (350°F/175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Let cool slightly.
  2. In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat. Reduce the heat to low and simmer for 8-10 minutes, or until the glaze has thickened and coats the back of a spoon. Let cool slightly. The glaze will thicken further as it cools.
  3. In a large bowl, combine the arugula, sliced strawberries, crumbled goat cheese (or feta), toasted pecans, and red onion.
  4. Drizzle the balsamic glaze over the salad. Toss gently to combine. Garnish with fresh mint leaves (optional). Serve immediately.