Strawberry arugula spring salad

Serves 4

Ingredients:

• ½ cup pecan halves
• 6 cups (about 5 ounces) loosely packed baby arugula
• 1 pint (2 cups) strawberries, hulled and thinly sliced
• 1 small sweet onion, thinly sliced
• 3 tablespoons grapeseed oil (any neutralflavored oil)
• 2 tablespoons white wine vinegar, rice wine vinegar or white vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon sesame seeds
• 1 tablespoon chopped onion
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ½ cup goat cheese, crumbled

Directions:

1. In a small skillet, toast the pecans over medium heat, tossing frequently until fragrant, about 2 minutes. Place the pecans into a small dish; set aside.
2. In a large salad bowl, add the arugula, strawberries and sliced onion. In a blender, combine the oil, vinegar, sugar, sesame seeds, chopped onion, Worcestershire sauce, paprika and salt. Blend until the ingredients are pureed. Taste and adjust seasoning as needed.
3. Toss the blended vinaigrette into the salad bowl ingredients. Garnish with the pecans and goat cheese before serving.