This is a light salad that can be made heartier with a crumble of fresh farmer’s cheese or some toasted almonds.
|Serves 4 Small Starter Salads|
|1||head frisée or mizuna lettuce|
|–||juice of 1 medium lemon|
|–||cracked black pepper|
|1/2 cup||best quality extra virgin olive oil|
|4 tbsp||balsamic vinegar ( we love to use Temecula Olive Oil’s Golden Balsamic)|
|2 oz||fresh goat cheese or farmer’s cheese (optional)|
|1/4 cup||chopped toasted almonds (optional)|
Wash strawberries quickly under running water, drain well, and let dry on a clean towel. With the tip of a small sharp paring knife, remove the stem and core of the strawberry and then cut them in quarters or eighths or slice them. Reserve in a small bowl.
Wash and dry lettuces and chill for 30 minutes. Mince shallot and combine with the lemon juice, salt, honey, and balsamic. Let sit 10 minutes. Whisk in olive oil.
In a large shallow bowl or platter, arrange the greens and strawberries and drizzle dressing over the salad. If you like, crumble the cheese and sprinkle the almonds over the top. Serve immediately.
Tip: Roasting your own almonds gives you a far superior flavor to buying pre-roasted almonds. They will taste fresher and can be roasted more perfectly as you can watch them closely. Roast them on a sheet pan in a 350-degree oven, stirring frequently. Begin checking them for doneness after about 7 minutes but checking to see if they are golden to the center – preferably by biting them in half! Once they are, remove from the oven, transfer to a bowl and immediately toss or stir them with a little bit of salt and some olive oil. Let them cool and then coarsely chop them for the salad.