It doesn’t get much better than the first spring lettuces, sweet local strawberries, and a balsamic vinaigrette flavored with garlic and maple syrup. Delicious! You will find first-cut spring salad mix from Four Dog Farm and plenty of strawberries from Chatham Oaks Farm at the market this week!
For the Maple Vinaigrette:
- 1/2 teaspoon dried basil
- 1 teaspoon dry mustard
- 1/4 cup balsamic vinegar
- 3 Tablespoons maple syrup
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- 1 cup extra-virgin olive oil
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
For the Salad:
- 8-10 fresh strawberries, tops removed and sliced
- 1/2 cup walnuts, pecans, or almonds, roughly chopped
- 1/2 cup goat cheese or blue cheese crumbles
- 12 ounces of spring greens salad mix
To make the vinaigrette: In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)
To make the salad: Toss about 1/3 cup of dressing with the salad greens and divide among plates. Add strawberry slices, nuts, and cheese over top.
