Northwest Seasonal Salad Recipe

Prepare greens and fruit

Wash romaine and seasonal greens thoroughly in cold water. Spin or pat dry until mostly moisture-free. Tear romaine into bite-sized pieces. In a large bowl combine torn romaine (4 cups) and mixed seasonal greens (2 cups). Add hulled and quartered strawberries (1 cup) to the bowl.

Toast and chop hazelnuts

Preheat a dry skillet over medium heat. Add hazelnuts (1 cup) and toast, shaking the pan occasionally, until fragrant and skins blister, about 4–6 minutes. Transfer to a clean kitchen towel, rub to remove loose skins if desired, then let cool slightly and coarsely chop. Reserve 2 tablespoons chopped hazelnuts for garnish.

Add cheese

Cut cambozola (4 oz) into 1/2-inch pieces or crumble by hand. Add the cambozola to the salad bowl with the greens, strawberries, and majority of the toasted hazelnuts (reserve garnishing amount). Toss gently to distribute, taking care not to break the cheese into mush.

Make the dressing in a small bowl or jar: combine extra-virgin olive oil (4 tbs), apple cider vinegar (2 tbs), honey (1 tbs), Dijon mustard (1 tsp), fresh lemon juice (1 tsp), salt (1 tsp), and freshly ground black pepper (1 tsp). Whisk vigorously until emulsified, or shake in a lidded jar for 20–30 seconds. Taste and adjust seasoning: if too tart, add another 1/2 tsp honey; if too sharp, add 1/2 tsp more olive oil.

Dress the salad: drizzle about 3–4 tablespoons of dressing over the salad (reserve any leftover dressing for serving). Start with less; toss gently and taste. Add more dressing if desired, up to the full amount.

Finish and garnish: sprinkle the reserved hazelnut garnish (about 2 tbs) over the top. If using, grate 1 tsp lemon zest over the salad for brightness. Give one gentle final toss to distribute garnishes without breaking the cambozola.

Serve immediately on chilled plates so the greens remain crisp. Leftover dressing can be stored in the refrigerator for up to 5 days; bring to room temperature and shake well before using.