Summertime is the perfect time to whip up a salad for a quick meal or as a delicious appetizer. Fresh produce is in abundance at Farmers’ Markets and roadside stands, so fill your basket and enjoy the summer harvest!
The Dressing
1 garlic clove, minced
½ tsp Dijon mustard
2 tbsp. raspberry vinegar
1 tbsp. balsamic vinegar
1 tbsp. brown sugar
¼ cup vegetable oil
1 garlic clove, minced
½ tsp Dijon mustard
2 tbsp. raspberry vinegar
1 tbsp. balsamic vinegar
1 tbsp. brown sugar
¼ cup vegetable oil
The Salad
1 head red leaf lettuce chopped or your favorite greens
½ cup goat cheese, shredded
¼ cup slivered almonds, toasted
2 cups strawberries, cored and halved or sliced
1 head red leaf lettuce chopped or your favorite greens
½ cup goat cheese, shredded
¼ cup slivered almonds, toasted
2 cups strawberries, cored and halved or sliced
Directions
Mix together all ingredients for the dressing, and refrigerate for at least one hour – the longer the better. Toss lettuce and half of the strawberries with dressing. Top with remaining strawberries, goat cheese and toasted almonds. Serve with sparkling water or champagne.
NOTE: I prefer BERMUDA TRIANGLE® Goat Cheese. It is soft ripened and double rinded with ash and surface ripening, the flavor is earthy yet mild; the texture becomes creamier with age.
