Ingredients

  • 2 cups shredded Butter Lettuce
  • ½ cup Arugula
  • 1 cup sliced fresh ripe Strawberries
  • ¼ cup Fresh Goat Cheese
  • 1 tsp butter
  • ½ cup toasted Pecans
  • Salt and Pepper to taste
  • Olive Oil
  • Balsamic Vinegar

Ready In 15 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Shred the 2 cups of butter lettuce into a large bowl.
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Step 2

  • Add the cup of arugula and toss well.
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Step 3

  • Cut strawberries into small slices and add to the top of the lettuce.
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Step 4

  • Cut or pinch the goat cheese into pea sized pieces and add to the salad.Over medium heat in a stainless steel skillet, heat 1 tsp butter. When melted and starting to steam, add the pecans. Toast for 3-4 minutes, until starting to brown.
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  • Length: 4 minutes

Step 5

  • Remove from skillet and allow to cool slightly before adding to the salad.
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Step 6

  • Add pecans to the salad, add salt and pepper to taste. Dress with olive oil and balsamic vinegar.
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Step 7

  • Serve immediately.