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.