Strawberry Goat Cheese Salad with Balsamic Vinaigrette

Bright, beautiful, and full of flavor, this spring & summer salad is one of my most-requested dishes.

Prep: 15

Cook: 0

Total: 15

Yield:4 servings

6 cups lettuce blend of choice i.e. arugula, spinach, romaine, spring greens, etc.
2 cups strawberries stems cut away, berries sliced
¾ cup goat cheese crumbles
¾ cup praline pecans or toasted pecans, roughly chopped
¼ cup shallots thinly sliced
¼ cup fresh basil chiffonaded, optional

Add balsamic vinegar, salt, and 2 tablespoons maple syrup to medium bowl and whisk until well blended.
Slowly drizzle olive oil into vinegar mixture, whisking vigorously until mixture becomes smooth and dark, with no separated oily spots.
Use immediately, or transfer balsamic vinaigrette to jar with airtight lid and refrigerate until ready to use. Note: dressing will separate over time. Whisk vigorously to reincorporate, or seal jar tightly with lid and shake well.

Layer lettuce blend in large salad bowl or serving dish. Top with sliced strawberries, goat cheese crumbles, chopped pecans, sliced shallots, and fresh basil if using.
Immediately before serving, drizzle balsamic vinaigrette over top of salad and toss well to thoroughly distribute ingredients. Serve with additional balsamic vinaigrette if desired.

Maple Syrup: Start with just 2 tablespoons maple syrup, and dip a piece of lettuce in the prepared vinaigrette to taste it. Add ½-1 tablespoon more maple syrup as desired, tasting between each addition.
To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to roll.
For a boost of protein, add grilled chicken to your salad.

Yields approximately 4 large salads or 6 small salads.