Northwest Seasonal Salad - Strawberry Recipe

Toast hazelnuts

Preheat a small dry skillet over medium heat. Add the hazelnuts and toast, shaking the pan every 30 seconds, until fragrant and lightly browned, about 5–7 minutes. Watch closely to avoid burning.

Remove hazelnuts to a plate to cool. Once cool, rub the nuts between a kitchen towel to remove loose skins (optional). Roughly chop or coarsely crush the hazelnuts. Toss with 1 tsp sea salt and set aside.

Hull and slice the strawberries: remove stems and slice each berry into halves or quarters depending on size to yield about 2 cups. Pat dry on paper towel if very juicy.

In a small bowl or jar, combine 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tbsp finely minced shallot, and 1 tsp fresh lemon juice. Whisk to dissolve the honey and mustard.

While whisking continuously, slowly stream in 3 tbsp extra-virgin olive oil until the dressing emulsifies. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust: add more honey for sweetness or a splash more vinegar for brightness. Refrigerate up to 2 hours if not using immediately; whisk again before dressing the salad.

Wash and dry the romaine and seasonal baby greens thoroughly. Roughly chop the romaine into bite-sized pieces if leaves are large. Spin or pat dry so greens are not wet.

In a large mixing bowl, combine the chopped romaine (4 cups) and mixed baby greens (2 cups). Add the sliced strawberries (2 cups) and gently toss to distribute.

Crumble or cut 4 oz Cambozola into irregular bite-sized pieces and scatter over the salad.

Add the toasted, salted, chopped hazelnuts and the optional microgreens or basil (1/4 cup) if using.

Just before serving, drizzle the dressing over the salad — start with about 2–3 tablespoons, toss gently to coat evenly, and add more to taste. Be careful not to overdress; the fruit and cheese should remain distinct.

Plate the salad on individual plates or a large platter. Finish with a light grinding of black pepper and a small flake of sea salt if desired. Serve immediately.