1 basket of Fletcher Farm strawberries, hulled and quartered
1/2 cup Red Stick Spice Basil oil
1/4 cup Red Stick Spice Fig Balsamic
1 tablespoon creole mustard
1 tablespoon Bernard Honey
Salt and pepper
For the seasoned pecans
8 oz. Plantation Pecans
1 tablespoon melted butter
2 tablespoons Red Stick Spice Cajun Blackening mix
For the goat cheese:
Preheat oven to 350 F. Beat egg and whisk in mustard to combine.
1 tablespoon at a time, roll goat cheese into balls. Dip in egg mix, then dredge in breadcrumbs. Place coated goat cheese on a baking sheet, cover with plastic wrap, and refrigerate (or freeze) for at least 20 minutes.
For the salad:
In a large bowl, combine salad greens and strawberries. Season greens. Make dressing using remaining ingredients.
For the pecans:
On a rimmed sheet tray, toss pecans with butter and spice. Bake until toasted, 8–10 minutes.
Add to salad bowl. Pour in dressing and toss to combine.
Remove goat cheese from the refrigerator and bake for 10 minutes, until golden. Plate each portion of salad and top with baked goat cheese. Serve immediately.