Open Table Boise Signature Salad
-1lb of various fresh local and/or organic greens, rinsed
-1 pint of fresh local strawberries, sliced
-4 oz. of local goat cheese (Rolling Stone Chevre), crumbled
1 cup of pecans unsalted
2 Tbs of melted butter
¼ cup of brown sugar
1 tsp of Cajun salt
Mix pecans, butter, brown sugar and Cajun salt in a bowl and transfer to a cookie sheet.
Bake at 375 degrees for 10minutes (check after 5 minutes to make sure not overcooked)
-Creamy Basil Balsamic Vinaigrette
½ cup of fresh organic basil
2 cloves of garlic
2Tbs of lemon fresh squeezed juice
1 Tbs of Dijon mustard
1 tsp of paprika
¼ cup of balsamic vinegar
Honey to taste
¾ cup of Extra Virgin Olive Oil
Kosher salt and fresh cracked black pepper to taste
In a food processor, blend basil and garlic just until well incorporated. Then add the lemon juice, Dijon mustard, paprika, balsamic and some honey. Start the food processor back up and slowly drizzle in the olive oil to emulsify the dressing. Then add salt and pepper and pulse a few times. Taste dressing and adjust honey, salt and pepper to your taste.
Mix the greens, strawberries, cheese and pecans in a serving bowl. Dress the salad with the vinaigrette right before serving.