A refreshing green summer salad, perfectly complemented by balsamic vinaigrette and the addition of fresh strawberries, nuts, and cheese.
YIELD6servings as a first course or side
Ingredients
6cups(200 g) mix of baby greens or fresh baby spinach
2cupsstrawberries, hulled and quartered (or other berries)
100g/4 oz crumbled blue cheese(such as Roquefort) or goat cheese (such as Sainte Maure)
½cupchopped pecans or other nuts/candid nuts, preferably toasted
Dressing:
2tablespoonsextra-virgin olive oil
2tablespoonsbalsamic vinegar
1teaspoonDijon mustard
1teaspoonpure maple syrup or honey, optional
¼teaspoontable salt
¼teaspoonfreshly ground black pepper
Instructions
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.