Perfect Salad with Roasted Strawberries, Pecans and Goat Cheese


  • 4 oz. Super Greens or Butter Lettuce Mix
  • 4 oz. Arugula
  • ¼ c Apple Sherry or Red Wine Vinegar
  • ¼ c Olive Oil
  • 6 oz. Goat Cheese
  • 1 c Pecans
  • ½ c Garlic Breadcrumbs
  • Roasted Strawberries, recipe follows
  • Edible Flowers, if desired


Combine greens; set aside. Make vinaigrette by whisking together vinegar, olive oil and seasonings. Toss greens with strawberries, goat cheese and pecans.

To plate, transfer greens to a bowl, and garnish with breadcrumbs and edible flowers. Drizzle with vinaigrette.

To roast strawberries: Add neutral oil to a smoking sauté pan, and add 1 pound of cored strawberries in a single layer. Roast in 400°F oven until caramelized and juice is reduced.

Chef Abra Berens | Granor Farm, Three Oaks, Michigan