It's nutty, fresh, sweet, and uber-tart. Also slightly smoky. A happy wake-up call for your mouth. I love this salad for lunch, but it also makes a yummy main, with the addition of grilled chicken or shrimp.
Double the vinaigrette recipe and reserve half of it for a marinade--so delicious.
Notes: Olive oil is extra virgin.
TOASTED WALNUT STRAWBERRY BALSAMIC SALAD
Ingredients: 4-5 cups mixed baby lettuces, 2 cups hulled and sliced strawberries, 1 cup whole walnuts, 2 ounces crumbled Feta cheese. For the vinaigrette: 1/2 cup balsamic vinegar, 1/4 cup olive oil, 1/2 cup chopped strawberries, 1 tsp. Dijon mustard, 2 tsp. agave nectar, a pinch of sea salt, and black pepper.
1. Heat walnuts in a dry skillet over medium heat until fragrant and toasted, about 5 minutes. Remove to cool. 2. Make the dressing by blitzing the olive oil, balsamic vinegar, strawberries, Dijon, agave, salt, and pepper, until smooth.
3. Tip greens into a bowl and drizzle with 2 tbsp, of the vinaigrette. Massage the greens gently to distribute. Rest for 5 minutes. 3. Arrange greens on a large platter. Scatter with strawberries, Feta cheese, and toasted walnuts. Drizzle with more vinaigrette, to your preference.