Strawberry Basil Salad

How we make it.

*serves 4 to 6*

8 ounces butter lettuce, lightly chopped
1 cup strawberries, sliced
½ cup pecans. toasted and chopped
6 ounces Stilton blue cheese, small diced
¼ cup fresh basil, chopped
Black pepper, to taste
Balsamic vinegar, to taste
Extra virgin olive oil, to taste

In a small skillet over medium heat, toast pecans for 3-5 minutes, stirring occasionally until slightly browned but not burned. Remove from pan and chop. Set aside to cool. In a large salad bowl combine lettuce, strawberries, Stilton, pecans and basil. Season with black pepper. Drizzle over olive oil and balsamic to moisten to your taste. Toss together and enjoy!

Why we make it.

There is a salad in these parts that all those ladies making pork tenderloins and corn puddings tore out of an issue of Southern Living 20 years ago. Maybe you've had it. It's got strawberries, candied pecans, blue cheese crumbles and some involved dressing with a mustard emulsion. It's trouble, but its essence stays with me. This is my fresher, simpler version of your mom's Saturday night salad. Deconstructed. Updated. Blessed by basil. With good blue cheese, not those weird Amish crumbles. I don't have the patience for soaking pecans in sugar water so mine are just toasted, thanks. Spring mix and I are going through a divorce, so it'll be butter lettuce for the duration, if you're asking. He's just so tender. Fresh, simple and delicious, this salad doesn't even have a dressing, just a light drizzle of balsamic and oil and a quick crack of pepper is all it needs to be your new favorite. It's a strawberry basil surprise in every bite. The perfect salad for spring. That's why we make it.