A refreshing green summer salad, perfectly complemented by balsamic vinaigrette and the addition of fresh strawberries, nuts, and cheese.
6 cups (200 g) mix of baby greens or fresh baby spinach
2 cups strawberries, hulled and quartered (or other berries)
100 g/4 oz crumbled blue cheese (such as Roquefort) or goat cheese (such as Sainte Maure)
½ cup chopped pecans or other nuts/candid nuts, preferably toasted
Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup or honey, optional
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
