Combine in a bowl mustard, honey and lemon juice. Gradually whisk in olive oil until well combined and season with pepper. Set aside.
For this salad I used organic baby greens, sliced strawberries, feta cheese, and candied pecans.
Here is how I make the pecans. Candied Pecans
In a frying pan set on low/med heat, melt 1 Tbsp coconut oil.
Add @ Tbsp agave nectar, sprinkle of cayenne, ½ tsp good cinnamon and heat for a minute. Add 1 ½ cups pecans and cook for 2-3 minutes, watching heat for not to burn the mixture. Stirring constantly.
Remove from heat and once cooled they are ready to be served. (store extras in the fridge)
**Lemon Hints**I love the lemon squeezer I got from Williams Sonoma. It really makes the work of getting juice much easier. Here is a hint on getting as much juice as possible out of your lemons.
Poke 3 holes in lemon with a knife, place lemon in microwave for 20 seconds. You will get much more juice that way.
Also, when your lemons are starting to go in the fridge, put them in the freezer and remove them for future juicing.