Serves 4 as a side
1 pint strawberries, rinsed, dried, and hulled
Balsamic vinaigrette (recipe follows)
7 ounces lettuce leaves
½ cup walnut pieces, toasted
½ cup crumbled goat cheese
- Cut the strawberries in quarters, place them in a small, and toss them with about 2 tablespoons of the vinaigrette.
- Place all the lettuce leaves in a large bowl and toss with 3 tablespoons of the vinaigrette. Taste and add more vinaigrette if needed.
- Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, walnuts, and goat cheese, and serve immediately.
2 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
3 Tablespoons toasted walnut oil (if using) or 5 Tablespoons total of olive oil
Sea salt and pepper to taste
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season with salt and pepper. The vinaigrette can be refrigerated, covered, for up to 1 month. Makes about ½ cup.