Tip: To toast pecans (or any nut) simply throw them into a dry skillet and cook over medium heat, tossing occasionally, until they begin to smell nutty.
Prep Time10mins
Servings: 2large salads and 2 cups of dressing
Ingredients
4cupsof mixed leafy lettuce
1cupof sliced strawberries
½cupcrumbled blue cheese
½cuptoasted pecans
Dressing:
1cupvegetable oil
½cupapple cider vinegar
½t. Dijon mustard
½cupsugar
¼cupsour cream
Pinch of salt
1t. poppy seeds
Instructions
In two large serving bowls or plates, divide the lettuce equally between the two. Top with strawberries, blue cheese, and toasted pecans.
In a blender combine the oil, vinegar and mustard and pulse to create an emulsion. Add in the sugar, sour cream, salt and poppy seeds and blend until everything is well combined. Taste the dressing and add more sugar if not sweet enough, or more oil if too tangy.
Drizzle some dressing on top of each salad and serve! The dressing will keep in the fridge for two weeks.