Strawberry Spinach Salad with Candied Nuts

New Recipe! This Strawberry Spinach Salad with Candied Nuts is great for your 4th of July celebrations. Use fresh local strawberries to make a tasty and refreshing salad for you and your loved ones to enjoy during the Holiday. Quick and easy to assemble, it can also be a filling no cook meal during these hot days.
Salad Ingredients:
5 oz Spinach
1 Cup Pecans
1 Cup Pistachios
3 Tbsp Sugar
½ lb Snap Peas
1.5 oz Microgreens
1 pint Strawberries
4 oz Goat Cheese
Salad Dressing Ingredients:
Juice of 1 Lemon
1 Tbsp Hot Honey
3 Tbsp Champagne Vinegar
4 Tbsp Olive Oil
Salt and Pepper to Taste
Instructions:
1.Chop the nuts and add them to a non-stick pan. Put the pan on medium heat, and add the sugar to the pan. The sugar will start to caramelize; keep a close eye on it to ensure it doesn’t burn. Once caramelized, about 10 minutes, remove from pan and place on a tray lined with parchment paper. Let cool, and break up any large clumps that form.
2.Peel the snap peas, and then chop them into bite size pieces, and set aside.
3.Cut the strawberries into bite size pieces using a dull knife, and set aside.
4.Assemble the salad. Add the washed spinach, snap peas, candied nuts, microgreens, strawberries, and goat cheese to a bowl. (If serving later, like for a party add the goat cheese just before mixing.)
5.Assemble your lemon-honey champagne vinegar salad dressing. Into a closing jar add the juice of one lemon, the hot honey, champagne vinegar, and olive oil. Shake until combined.
6.Add the salad dressing to the salad, use tongs to mix and combine.
7.Serve and enjoy!