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
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
- To make the dressing: In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined.
- In a large bowl place greens, strawberries, cheese, and nuts. Pour as much dressing as you want over salad mixture and toss to combine Serve immediately.
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