Balsamic Strawberries with Goat Cheese and Candied Pecans

This week were are using fresh spring strawberries from Full Belly Farms.
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This week’s recipe shows that really good food doesn’t have to be complicated. If you start with the right ingredients, you can’t go wrong.

This week’s recipe is a macerated strawberry salad with candied pecans and feta cheese. It can be served by itself or is equally delicious over fresh greens.

Wash your strawberries, top them and then cut them in half. Toss them in a bowl with 2 tablespoons of balsamic vinegar 1 tablespoon of olive oil and two tablespoons Herbes de Provence. Cover the bowl with plastic wrap and put it in the refrigerator.

Candied pecans are really easy to make and here is a link to my favorite recipe:…/easy-candied-pecans-just-5-…

They can be made well in advance and are a great snack all week long.

High quality feta cheese is available at every supermarket in a variety of different flavors. I prefer the crumbled plain feta for this recipe. Toss a quarter cup of candied pecans and a quarter cup of feta end of the strawberries and leave in the refrigerator for at least 2 hours.

In this time the strawberries will release a lot of their flavor in juice into the balsamic and it will create a magical tangy and sweet mixture. This recipe honestly gets better the longer you can leave at so if you make it the night before the flavors will be even more intense.