Strawberry Salad

A few words about a salad recipe. I view salad recipes more like guidelines and not hard and fast rules. This isn't baking. My strawberry salad changes somewhat with the seasons, what I find in the grocery and what I have on hand. This goes for the vinaigrette as well. Keep that in mind when you try to decipher my quantities.

6 cups loosely packed mixed greens or baby spinach

1 pint strawberries (cleaned and sliced thin)

3/4 cup (give or take) walnuts (or pecans or pine nuts or almonds)

1/2 -3/4 cup blue cheese or goat cheese

Heat a small fry pan using med-high heat. Add nuts and toast to release the oils. Set aside to cool slightly.

Place green in a large bowl and add strawberries, nuts and cheese. Dress with vinaigrette (recipe below) and mix gently, but thoroughly.

In the winter, I like to add caramelized red onions. I have also sugar coated the walnuts. If you love cilantro, add it! If you want a meal, add roasted chicken.

CITRUS VINAIGRETTE

2 Tablespoons champagne vinegar

1/2 cup citrus juice (orange, blood oranges, lemons, limes)

1/2 shallot minced

2 Tablespoons olive oil

Whisk all the ingredients. Make sure you taste this. In fact, I taste everything I make. Add Kosher salt and cracked pepper to taste. If you would like a little more sweetness you can add a little honey. If there is too much acid for your taste, you can try it without the vinegar and just use the orange juice. If you find the olive oil a little too heavy; use a vegetable or canola oil. You could also try huile noisiette (hazelnut oil) for something different! I have also used a little balsamic and oil with this salad. I love balsamic with strawberries.

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Tracy Lee : Food, Style and General Musings

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