Strawberry And Pecan Salad

• 100 grams strawberries, cut into thin slices
• 100 grams grapes, sliced into thin discs
• 50 grams pecans
• 20 grams coconut sugar
• 50 grams red onion, thinly sliced
• 75 grams mesclun greens
• 15 milliliters balsamic vinega
• 45 milliliters olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon crushed black peppercorns
• 14 grams mint leaves

1. Combine coconut sugar and pecans in a non-stick pan over low heat. Stir until sugar is completely dissolved.
2. Transfer candied pecans to a plate lined with parchment paper to cool.
3. In a bowl, whisk together olive oil, balsamic vinegar, salt, pepper, and mint leaves.
4. Toss in mesclun greens, strawberries, grapes, and red onions.
5. Top salad with candied pecans.

strawberries, grapes, pecans, coconut sugar, red onion, greens, balsamic vinega, olive oil, salt, crushed black peppercorns, mint

Taken from food52.com/recipes/74083-strawberry-and-pecan-salad (may not work)