INGREDIENTS
1
Baby spinach
2 tsp
Lemon thyme, fresh
1
Romaine
1 tbsp
Shallots
1 cup
Strawberries
1
Strawberries
1/4 cup
Balsamic vinegar
1 tsp
Dijon mustard
1 tbsp
Honey
1 tsp
Italian seasoning
1 pinch
Kosher salt
1/4 tsp
Pepper, fresh ground
1
Cooking spray
2 tbsp
Olive oil, extra virgin
2 cups
Pecan pieces
4
slices Bread
2 tbsp
Olive oil or melted butter