Strawberry Salad

Delicious with raspberries too, this salad is a great combination of flavors, colors and textures.

Delicious with raspberries too, this salad is a great combination of flavors, colors and textures.

Recently, I was cooking for a friend’s birthday and she requested a salad with berries. With my farmer’s market filled with local strawberries, my fondness for arugula and my belief that everything-is-better-with-avocado, this salad was a no brainer. I added some walnuts for crunch, some sheep’s milk cheese for salty-umaminess and a lemony-sherry dressing. Birthday worthy.

Strawberry and Arugula Salad

Makes four small salads or two large salads

For the dressing:

½ teaspoon Dijon mustard

1 teaspoon mince shallot

1 tablespoon sherry wine vinegar

1 tablespoon fresh lemon juice

6 tablespoons extra-virgin olive oil

Salt and pepper to taste

For the salad:

4 cups baby arugula, washed and dried

1 cup strawberries, stems removed and cut into bite-size pieces

1 avocado, pitted, peeled and cut into slices

¼ cup coarsely chopped walnuts (I like to toast them for a better texture)

¼ cup grated pecorino or manchego cheese

1) Prepare the vinaigrette: Combine the mustard, shallot, vinegar and lemon juice in a small bowl. Drizzle the olive oil into the bowl while whisking to blend. Season with salt and pepper.

2) Combine the arugula, strawberries, avocado and nuts in a bowl. Add the vinaigrette to taste, salt and pepper and toss. Divide the salad among the plates and garnish each with the cheese.

 

 

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