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Strawberry and Boursin Spinach Salad

1 tablespoon pure maple syrup (may sub brown sugar)
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
14 teaspoon salt
fresh ground pepper
3 cups Baby Spinach
3 cups watercress, tough stems removed (may sub mixed greens)
2 12 cups sliced fresh strawberries (about 12 ounces)
13 cup fresh chives, cut into 1-inch pieces
1 cup chopped candied pecans (I use Perfectly Candied Pecans)
14 cup crumbled boursin cheese (may sub goat cheese)


Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

Source: www.food.com