Steps
- Blend 250g of hulled fresh strawberries, ¾ cup of balsamic vinegar, and ¼ cup of olive oil until smooth.
- Blend in ¼ cup of packed light brown sugar, 2 tablespoons of strawberry jam, and ½ teaspoon of salt.
- Melt 30g of butter in a saucepan over medium heat. Add 1 cup of pecans and toss to coat.
- Stir in 2 tablespoons of brown sugar for 5 minutes, until melted around the nuts. Spread on parchment paper and let cool until crisp.
- Toss 4 cups of packed baby spinach with half of 250g of sliced fresh strawberries and enough dressing to lightly coat. Season with salt and pepper.
- Transfer to a shallow bowl. Top with the remaining strawberries, 75g of crumbled blue cheese, and the pecans. Drizzle with a little more dressing.