Strawberry Fields Salad with Poppy Seed Dressing and Candied Pecans

For Salad:
Wash and thoroughly dry spring/mesclun mix salad greens and baby spinach. Tear any large salad leaves into bite-size pieces. Place in a serving bowl. Remove the stems and caps from washed strawberries; discard; quarter the strawberries. Add to the greens and toss. Add bleu cheese crumbles to salad. Break part of 1 - 1 1/2 cups candied pecans in large pieces and leave others in halves; add to salad and toss. Serve salad drizzled with Poppy Seed Dressing. Arrange red onion slices on top of salad, if desired.

For Poppy Seed Dressing:
In a blender or food processor, combine 1/3 cup sugar, vinegar, 1 tsp. salt, mustard and onion powder and process for 30 seconds. With blender or food processor on High, gradually add oil in a steady stream. Stir in poppy seeds.

For Candied Pecans:
Preheat oven to 300°F.
Put 1/2 cup sugar, cinnamon, 3/4 tsp. salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure they are well coated. Bake 30 minutes on a baking pan lined with Silpat (Silicone baking sheet), parchment paper or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving. Store in an airtight container.
Makes about 2 cups. Use about 1 - 1 1/2 cups candied pecan halves in the salad.