• Cut the green tops off of the strawberries and then peel garlic and mince the vidalia onion.
• In a blender or food processor, combine the strawberries, honey, apple cider vinegar, dijon mustard, garlic, and minced onion. Blend until completely smooth.
• While the blender is running on a low speed, slowly drizzle in the olive or avocado oil or use a whisk by hand if preferred.
• Add salt and freshly ground black pepper to your liking. ½ – 1 tsp. Blend briefly to incorporate.
• Taste the vinaigrette and adjust sweetness (add a touch more honey), acidity (more vinegar), or seasoning if needed.
• Place the salad mix into the bowl. Chop any greens that are not already bite sized.
• If using whole raw pecans, cut them into small pieces. The pieces can be as small or large as you’d prefer. Typically one pecan half would equate to roughly 6 “pieces”.
• Toast pecan pieces in the oven at 350 for 4-5 minutes, let them cool for 3-5 minutes before sprinkling on top of the salad
• Cut remaining 1 cup of strawberries into slices or bit sized pieces and sprinkle over top of the salad.
• Sprinkle the blueberries over top of the salad.
• Crumble the goat cheese into bite sized pieces and evenly sprinkle on the salad.
• Serve & Enjoy!

Why You’ll Love This Recipe:

• tons of fresh and local ingredients from small Georgia farms and producers

• Naturally gluten-free and vegetarian

• Easy to prepare with a blender or food processor

• A crowd-pleaser for spring and summer gatherings

• Rich in antioxidants and healthy fats