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Strawberry Spring Salad

Strawberry Spring Salad

This Strawberry Spring Salad delivers a high-impact flavor profile by balancing acidic sweetness with creamy textures, focusing on seasonal freshness and structural integrity to ensure every bite offers a crunch that contrasts perfectly with the softness of ripe fruit.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Salad
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 5 ounces baby spinach/arugula, triple-washed and dried
  • 4 ounces goat cheese, chilled and crumbled
  • 1/2 cup candied pecans, toasted
  • 1/4 medium red onion, thinly shaved
  • 1/4 cup extra virgin olive oil, cold-pressed
  • 2 tablespoons balsamic vinegar, aged
  • 1 tablespoon honey or maple syrup, grade A amber
  • 1 teaspoon Dijon mustard

Method
 

  1. Wash the baby spinach and arugula in cold water, then use a salad spinner to remove moisture.
  2. Hull and slice the strawberries and shave the red onion as thin as possible.
  3. In a small bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly stream in olive oil while whisking vigorously to create an emulsion.
  4. Toast pecans in a dry skillet over medium heat for 3-4 minutes if not pre-toasted.
  5. Place greens in a large mixing bowl, drizzle half the dressing, and toss. Add strawberries, onions, and pecans.
  6. Add crumbled goat cheese last, drizzle with remaining dressing, and serve immediately.

Notes

Best consumed immediately. Dress right before serving to avoid wilting. Store components separately if made in advance.