Spring Greens Strawberries Goat Cheese (Printable version)
Crisp spring greens paired with strawberries, creamy goat cheese, nuts, and a tangy balsamic dressing.
# List of ingredients:
→ Salad Components
01 - 6 cups mixed spring greens (baby spinach, arugula, frisée)
02 - 1 cup fresh strawberries, hulled and sliced
03 - 3.5 oz goat cheese, crumbled
04 - 1/4 cup toasted pecans or walnuts, roughly chopped
05 - 1/4 small red onion, thinly sliced
→ Balsamic Vinaigrette
06 - 3 tbsp extra virgin olive oil
07 - 1 1/2 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1/2 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set aside at room temperature.
02 - In a large salad bowl, add the spring greens, sliced strawberries, red onion, and toasted pecans or walnuts. Arrange evenly for visual appeal.
03 - Drizzle the prepared vinaigrette over the salad. Using salad tossers or large spoons, gently fold the ingredients to coat evenly without crushing delicate greens.
04 - Sprinkle crumbled goat cheese over the dressed salad. Serve immediately while greens remain crisp and vinaigrette is fresh.
# Expert Advice:
01 -
- The combination of sweet strawberries and tangy goat cheese creates that perfect bite you crave on warm days
- Everything comes together in fifteen minutes flat leaving you more time to enjoy the company
02 -
- Wait until the very last minute to add the goat cheese or it will disappear into the greens and lose its distinct creamy presence
- The vinaigrette can be made ahead and stored in the refrigerator for up to a week but bring it to room temperature before using
03 -
- Dry your greens thoroughly after washing to prevent the dressing from sliding right off
- Toast extra nuts while you are at it and store them in an airtight container for future salads