Strawberry-Mixed Green Salad with Raspberry Vinaigrette

1 lb. mixed baby greens
4 oz. Feta cheese, crumbled
1 pt. strawberries, hulled and quartered
1 c. pecans
1/3 c. sugar

Raspberry Vinaigrette:
2 t. raspberry vinegar
2 T. plain yogurt
1 tsp. Dijon mustard
1 T. honey
3/4 cup olive oil
1 t. chervil, dried
salt and pepper

In a skillet over medium heat, lightly toast pecans. Sprinkle sugar over the pecans and swirl the skillet to coat the pecans with the melting sugar. Watch carefully, this burns easily! Remove pan from the heat and pour pecans out onto plate or non-stick foil to cool. Whisk together the raspberry vinegar, yogurt, mustard and honey. Slowly drizzle in the olive oil, whisking until thoroughly combined and emulsified. Add the chervil and a dash of salt and pepper. To assemble salad, lightly toss the mixed baby greens with the vinaigrette and divide onto chilled salad plates, mounding greens in the center of the plate.Top with strawberries and crumbled Feta, and sprinkle with glazed pecans to finish.

This salad is also makes a stunning presentation served on a large platter instead of individual salad plates. Be sure to dress the greens just before serving so they don’t wilt before you get them to the table for your guests to enjoy!