Bright blend of strawberries, arugula, goat cheese, and balsamic glaze for a fresh, flavorful spring dish.
# Components:
→ Salad
01 - 6 cups fresh arugula, washed and dried
02 - 2 cups ripe strawberries, hulled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 3/4 cup crumbled goat cheese
05 - 1/2 cup toasted pecans or walnuts, roughly chopped
06 - Freshly ground black pepper to taste
→ Balsamic Glaze
07 - 1/2 cup balsamic vinegar
08 - 2 tablespoons honey or maple syrup
→ Dressing
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1/2 teaspoon sea salt
# Directions:
01 - In a small saucepan, combine balsamic vinegar and honey or maple syrup. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and let simmer for 4 to 5 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely.
02 - In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, and sea salt until well combined.
03 - In a large salad bowl, combine fresh arugula, sliced strawberries, and sliced red onion.
04 - Drizzle the olive oil and lemon dressing over the salad and toss gently to coat all ingredients evenly.
05 - Add crumbled goat cheese and toasted pecans or walnuts to the salad. Toss lightly or arrange toppings neatly for an attractive presentation.
06 - Drizzle the cooled balsamic glaze over the salad immediately before serving. Garnish with freshly ground black pepper.
