Salad dressing: In a small bowl, whisk together the honey and vinegar. Slowly whisk in oil. Season with cayenne, salt and pepper. Cover and refrigerate.
Grit cakes: Rub an 8” x 8” square baking dish with olive oil. Set aside. In a medium saucepan, bring grits and 3 cups of water to a boil. Stir, cover and reduce heat to low. Simmer for 45 minutes. Remove from heat. Stir in green onion, garlic, basil, parsley, thyme and cheese. Season with salt and pepper. Stir until just combined. Pour grit mixture into prepared pan. Refrigerate until firm (at least 2 hours). Cut chilled grits into 4 squares, then cut squares in half to make triangles.
In a large saute pan, heat remaining olive oil over medium-high heat. Place grit cakes in hot pan and saute until golden brown, about 2 minutes. Do not move cake around while cooking or it will break up. Carefully turn and saute second side. Remove from heat and drain on a paper-towel lined plate.
Assemble: Pour the salad dressing over the salad greens and toss. Place greens evenly over 10 plates. Garnish plates with sliced strawberries and chopped pecans. Place 1 to 2 grit cakes in center of each salad.
About this recipe
WINE PAIRING courtesy of Wine Market, 4700 Spottswood — Here’s a perfect opportunity to pair a bubbly with food; choose a sparkler in the extra dry range.
Foss Marai Prosecco, Extra Dry, $17
Chandon “Riche” Extra Dry, $21
BEER PAIRING, courtesy of Boscos Brewing Co. Growlers available at 827 S. Main St. and 2120 Madison Avenue — The herbal character of the hop variety used in the Ghost River Pale Ale — Glaciers — handles the complex mixture of herbs used in this recipe. Both the herbs and the hops accentuate the cheddar.
Recipe courtesy of Carolyn Sutton, Church Health Center Wellness. Go to www.churchhealthcenter.org for a calendar of cooking classes.