How to make it

  • 1. In a small skillet, toast the pecans over medium heat, tossing frequently until fragrant, about 2 minutes. Place the pecans into a small dish; set aside.
  • 2. In a large salad bowl, add the arugula, strawberries, and sliced onion. In a blender, combine the oil, vinegar, sugar, sesame seeds, chopped onion, Worcestershire sauce, paprika, and salt. Blend until the ingredients are pureed. Taste and adjust seasoning as needed.
  • 3. Toss the blended vinaigrette into the salad bowl ingredients. Garnish with the pecans and goat cheese before serving.

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