With strawberries in season and lettuce growing like crazy in my garden (hopefully yours too!), this is a great way to eat fresh, local and in season!
This light and delicious salad uses whole heirloom lettuce leaves as a b eautiful and flavorful base for the delightful blending of sweet strawberries, creamy goat cheese, and toasted walnuts, all melded perfectly by a quick balsamic vinaigrette with toasted walnut oil.
Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese
From The Earthbound Cook
1 pint fresh strawberries, rinsed, dried and hulled
Walnut Balsamic Vinaigrette
7 oz. pre-washed heirloom lettuce leaves
1/2 cup walnut pieces, toasted
1/2 cup crumbled goat cheese
Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside.
Place all of the lettuce leaves in a large bowl and add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste and add more vinaigrette if needed.
Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, tasted walnuts, and crumbled goat cheese, and serve immediately. Serves 4 as a side salad.
Walnut Balsamic Vinaigrette
Makes about 1/2 cup
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons toasted walnut oil
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Combine the vinegar, mustard and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The vinaigrette can be refrigerated, covered , for up to 1 month. Let it return to room temp and shake vigorously before using.)
Erika
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