Strawberry Poppyseed Salad with Candied Pecans

0 Preheat oven to 200°F. Whisk an egg white until frothy. Add vanilla, sugar and 1 Tbsp of water to the frothy egg white. Stir in pecans.
1 Spread the mixture on a baking sheer lined with parchment paper. Bake for 1 hour on 200°F turning the pecans every 15 minutes. Then, allow them to cool completely so they finish crisping.
2 Optional: If you'd like to enhance the flavor of the poppy seeds, toast them for 3-4 minutes in a skillet on medium heat. Stir every 20-30 seconds.
3 In a bowl, combine the extra virgin olive oil, apple cider vinegar, 1/4 cup sugar, poppy seeds, dijon mustard, salt and pepper. Whisk ingredients together and refrigerate until you are ready to assemble salad.
4 Serve as a salad bar with toppings and dressing separated into bowls or serve as a premixed salad by lightly tossing spinach, strawberries, red onion and blue cheese crumbles in dressing. Then, top with candied pecans and serve immediately.