ingredients:
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:
5-6 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
directions:
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.
