Salad greens + strawberries + maple vinaigrette



Yield: 4-6 servings

Prep Time: 15 minutes

Total Time: 15 minutes


For the Maple Vinaigrette:
1/2 teaspoon dried basil
1 teaspoon dry mustard
1/4 cup balsamic vinegar
3 Tablespoons maple syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup extra-virgin olive oil
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

For the Salad:
5-6 fresh strawberries, tops removed and sliced
1/2 cup walnuts, pecans, or almonds, roughly chopped
1/2 cup goat cheese or blue cheese crumbles
12 ounces of spring greens salad mix


To make the vinaigrette:
In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)

To make the salad:
Toss about 1/3 cup of dressing with the salad greens and divide among plates. Add strawberry slices, nuts, and cheese over top.

From Perry's Plate
Dressing adapted slightly from the Jackson Hole Cooks! cookbook

Dori Ross