Creamy, sweet, nutty, and tart – this salad has it all. Tangy goat cheese, juicy strawberries, and earthy hazelnuts are joined with a honey mustard balsamic dressing.
Note: The dressing can be made beforehand and placed in the fridge, just be sure to stir it up before serving.
Prep Time: 25 minutes
Cook Time: 00 minute
Ingredients:
- 1/4 cup hazelnuts
- 1/2 cup extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. dijon-style mustard
- 1 tsp. honey
- 1 clove garlic, minced
- 1 shallot, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 head butter lettuce, washed and torn into bite-size pieces
- 1 cup strawberries
- 1/4 cup goat cheese, crumbled
Preparation:
- Preheat oven to 350 degrees. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes. Put nuts in a clean kitchen towel and rub vigorously to remove skins. (Don’t worry if not all of the skins come off.)
- In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper.
- Gently wash, hull, and cut strawberries into quarters.
- In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly. Pile high onto salad plates and top with goat cheese. Serve immediately.
Makes 6 servings
