Strawberry Salad

This recipe from Penzey's is similar to this Spinach and Strawberry Salad but it is a nice change up with the melon and dressing. 

Spicy Glazed Pecans:
1/2 c sugar
2 T water
1 t salt
1/2 t cayenne pepper
2 1/2 c pecan halves

Salad:
1 lb baby spinach leaves
3 T olive oil
1 c sliced strawberries
1 c diced melon (cantaloupe)

Dressing:
2 T balsamic vinegar
1/2 t. chocolate syrup

Preheat oven to 350 degrees.  Line a cookie sheet with grease parchment paper (or foil).  Combine the sugar, water, salt and cayenne in a heavy saucepan (non-stick).  Stir over medium heat until the sugar dissolves.  Boil, WITHOUT stirring, for 2 minutes.  Turn off the heat and add the pecans, stirring for 1 minutes until the pecans are coated with the syrup.  Transfer pecans to the cookie sheet, spreading and separating them as evenly as possible.  Work quickly.  Place in oven; bake until the pecans start to brown, approximately 10-12 minutes, depending on the oven. (WATCH CLOSELY.)  When browned, carefully slide the parchment off the pan onto a cooling rack.  Separate the pecans with a fork and shake around a bit so they are not stuck to each other or the parchment.  Cool completely.  They will store in an airtight container.

Toss the salad.  Mix the dressing. 

Serve.