Strawberry Salad with Candied Pecans and Goat Cheese

For the pecans: Melt butter over medium heat. Increase to medium/high heat and add sugar and pecans. Stir constantly with a wooden spoon until the sugar becomes bubbly and golden. Remove from heat and add vanilla extract (the mixture will bubble). Immediately transfer pecans to a silpat or parchment paper to cool.

For the vinaigrette: Combine strawberry jam with 1 tablespoon water. Microwave on high for 30 seconds. Next whisk in olive oil and balsamic vinegar. Season with salt and pepper. Set aside.

To assemble salad (recipe makes 2 servings), top 2 cups of greens with 3/4 cup strawberries, 1/4 cup pecans, and 1 ounce goat cheese. Drizzle on 3 tablespoons of vinaigrette.