Serves 4-6
Prep time: 15 minutes
Dressing
1/4 cup olive oil
1 medium shallot, minced, about 2 tablespoons
6 tablespoons strawberry jam
3 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
1 tablespoon cocoa powder
Heat the oil and shallots until the shallots are softened, but not brown. Whisk in the jam, vinegar, salt, pepper and cocoa powder.
Set aside to cool.
Salad
8 cups mixed spring greens
1 cup toasted pecan halves
3 tablespoons bittersweet chocolate shards
3 tablespoons shaved hard cheese, such as Parmesan or Romano
4 strawberries for garnish
Wash and dry the greens.
Place the pecans in a small skillet and toast over moderate heat, stirring often until fragrant and starting to brown on the edges.
Toss the greens with half the dressing and place in a serving bowl.
Scatter the pecans, chocolate and cheese on top.
Drizzle with the rest of the dressing and garnish with whole strawberries.
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