Ingredients:

  • 6 ounces (170g) spring mix salad greens, washed and dried
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • ½ cup (50g) crumbled feta cheese
  • ½ cup (50g) pecan halves, toasted
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh orange juice
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) honey
  • 1 teaspoon (5ml) Dijon mustard
  • ¼ teaspoon (1g) salt
  • ⅛ teaspoon (0.5g) black pepper

Instructions:

  1. Toast pecan halves in a dry skillet over medium heat until fragrant and lightly browned (about 3-5 minutes). Let cool slightly.
  2. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
  3. In a large bowl, combine spring mix, sliced strawberries, feta cheese, and toasted pecans.
  4. Drizzle the honey-citrus vinaigrette over the salad and toss gently to coat. Be careful not to overdress!
  5. Garnish with edible flowers (if using) and serve immediately.