Candied salmon spinach salad

Serves 4

Gingered Pecans

1 cup pecan halves

1 large egg white

1 tbsp granulated sugar

½ tsp fresh ginger, finely grated

Pinch of cinnamon and cayenne pepper

Champagne Vinaigrette

½ cup red onion, finely chopped

½ cup vegetable oil

¼ cup champagne vinegar (or any flavoured vinegar you like!)

1 tbsp parsley, freshly chopped

1 tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

Spinach Salad

12 oz spinach leaves, washed and patted dry

8 strawberries, quartered

1 cup blueberries

½ cup red onion, finely chopped

½ cup goat cheese, crumbled

1 cup candied salmon, cut into bite size pieces

Preparation

Gingered Pecans add crunch to the salad with a hint of sweetness and spice from the cayenne. Simply toss together and bake on a parchment paper lined baking tray until golden brown and aromatic. Make sure to stir halfway through so they cook evenly. Cool to room temperature and break up into individual pieces.

Champagne Vinaigrette will keep for up to 5 days refrigerated. Combine all ingredients and whisk until they are combined well.

Assembly

In a large bowl, toss spinach with the Champagne vinaigrette. Top evenly with the strawberries, blueberries, red onion, goat cheese, candied salmon and gingered pecans.