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Salad Ingredients
Bacon (2 to 3 slices, cooked and crumbled)
Asparagus spears, tough ends removed
Sliced fresh strawberries
Salt & pepper, to taste
Orange zest for garnishing if desired
Orange Balsamic Vinaigrette Ingredients
1/4 cup olive oil
1/4 cup freshly squeezed orange juice (about ½ of an orange)
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar or honey
Salt & pepper to taste
Sugared Pecan Ingredients
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 egg white
1 tablespoon water
2 cups pecans
To prepare asparagus:
Preheat oven to 400 degrees F. Spread trimmed asparagus in a single layer on a foil lined baking sheet. Drizzle with 1 - 2 tablespoons olive oil, salt and pepper. Roast asparagus for 10 minutes until tender. Remove from the oven and allow to cool. Chill in refrigerator until ready to assemble salad.
To make dressing:
Add vinaigrette ingredients to a jar, shake vigorously to incorporate, mixing thoroughly. Store in refrigerator until ready to use.
For Sugared Pecans:
Combine sugar, cinnamon and salt in a bowl; set aside.
Beat egg white and 1 tablespoon water in a bowl until foamy (no liquid should remain). Add pecans, stirring to coat.
Add sugar mixture to pecans, stirring until evenly coated. Line baking sheet with aluminum foil, sprayed with nonstick spray. Place pecans in a single layer on aluminum foil covered baking sheet.
Bake at 300° for 30 minutes, stirring every 10 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.
To assemble salad:
Arrange the roasted asparagus on serving platter. Place sliced strawberries evenly over the asparagus, top with the crumbled bacon, and pecans. Garnish with orange zest if desired. Drizzle with the dressing when ready to serve.