Strawberry Toasted Pecan and Goat Cheese Salad
2 Cups shredded Butter Lettuce (or mild lettuce of your choice)
½ Cup Arugula Lettuce
1 cup sliced fresh ripe Strawberries
¼ Fresh Goat Cheese
1 tsp butter
½ Cup toasted Pecans
Salt and Pepper to taste
Olive Oil and Balsamic Vinegar to taste as dressing.
Shred the 2 Cups of butter lettuce into a large bowl. Add the ½ Cup Arugula lettuce and toss well.
Cut Strawberries into small slices and add to the top of the lettuce. Cut or pinch the goat cheese into pea sized pieces and add to the salad.
Over medium heat in a stainless steel skillet, heat 1 tsp butter. When melted and starting to steam, add the pecans. Toast for 3-4 minutes, until starting to brown. Remove from skillet and allow to cool slightly before adding to the salad. Add to the salad, add salt and pepper to taste. Dress with olive oil and balsamic vinegar. Serve immediately. Serves 4.