To make the dressing:

  1. In a skillet over medium heat cook chopped shallot in olive oil for 5-8 minutes until cooked and golden. Set aside to cool.
  2. In a large jar, add shallots, mayo, yogurt (or sour cream) apple cider vinegar, sugar, buttermilk and salt and whisk to combine.
  3. Slowly stream in the sunflower oil and poppy seeds and whisk to combine. Cover, and chill for an hour or so before serving. Can be made up to 3 days ahead of time.

To make the candied nuts:

  1. On a sheet pan lined with parchment, toss pecans in melted Kerrygold Salted Butter.
  2. In a heavy bottomed saucepan, melt sugar until golden brown, and pour melted caramel sugar over the buttered nuts.
  3. Sprinkle with kosher salt immediately after drizzling the hot sugar all over the pecans.
  4. Set aside to cool for at least 20 minutes and then chop or break apart to put into the salad.

To assemble:

  1. Put fresh spinach in a large serving bowl, and toss with as much dressing as you’d like.
  2. Add a generous amount of freshly cut strawberries, candied nuts, large chunks of Kerrygold Cashel Blue Cheese.
  3. Serve immediately.
  4. Make sure to put the dressing on the salad just before serving.

Recipe by Sweetish.Co