Strawberry Pecan Salad with Fresh Mozzarella

Strawberry Pecan Salad with Fresh Mozzarella

Ingredients
1 head of dark green lettuce, cleaned and chopped
1 crisp apple
1 ripe pear
10 medium sized strawberries cut up
1/2 cup chopped jicama
1/2 cucumber diced
1/2 cup chopped fresh mozzarella cheese
2 oz package chopped pecans
1 tsp butter
1 tbs pure maple syrup
1/4 cup sugar or brown sugar
1/8 tsp salt

Salad Dressing Ingredients
2 tsp diced cilantro
1/2 orange, squeezed juice
1/2 cup Fustini's Lavendar Balsamic Vinegar
2 tbs Fustini's Lemon olive oil
1 tsp Citrus Habanero Olive Oil  **unless you don't like spice
1/4 cup pure maple syrup
Salt to taste
Pepper to taste

Candied Pecans: Heat pan on high heat. Splash water to see it evaporate off and then it's hot enough. Put sugar in the pan and stir with plastic spatula until liquid then add pecans, maple syrup, salt, and butter. Stir fast and have all ingredients ready ahead of time. As soon as it's mixed pour on a flat cookie sheet covered with wax paper. Let cool.

Dressing: Mix all ingredients together and let sit in refrigerator for an hour to mix flavors. Note if you don't like a little spice don't include the citrus habanero olive oil.

Cut up lettuce and place cut apple, cut pear, cut strawberries, cut jicama, cut cucumber on top. Add the mozzarella cheese on top and then the pecans. Serve with a sprig of cilantro for decoration.