I love a berry salad in the summer. We grow strawberries in abundance at the house, so I tend to use them in lots of preparations. The only challenge is Emmy eating them off the vines quicker than I can pick them.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup slivered almonds
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cups cleaned and quartered strawberries
- 1/2 cup finely chopped fresh mint
- 4 cups arugula
- 6 ounces goat cheese, crumbled
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- To a cast-iron pan set over the grill, add the almonds and shake into an even layer. Toast until light golden brown and crisp, 5 to 8 minutes. Remove from the grill and set aside.
- In a large mixing bowl, whisk together the red wine vinegar, mustard and honey. Whisk in the olive oil. Season with salt and pepper. Add the strawberries, mint and toasted almonds. Toss to combine. Set aside and allow to marinate for about 20 minutes. Add in the arugula and toss to combine. Sprinkle the crumbled goat cheese all over and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 50 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 16 g |
| Cholesterol | 20 mg |
| Sodium | 700 mg |
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 50 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 16 g |
| Cholesterol | 20 mg |
| Sodium | 700 mg |
Reviews
Wonderful spring and summer salad! I just made it yesterday and used spinach instead of arugula because it was what I had. I always use a lighter olive oil from Fustinis and white wine vinegar
Amazing flavors in the salad. Dressing is really good and all of the flavors combined are perfect.
This was amazing. I did sub Peach balsalmic and champagne vinegar for the red wine vinegar; I was afraid the red wine vinegar would be a little too strong. And my store had a blueberry covered goat cheese. I will make this again and again!