Spring Salad Recipe
arugula & mixed greens, heirloom cherry tomatoes, cucumber, pearl mozzarella, sunflower seeds, strawberry balsamic vinaigrette
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Ingredients
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Salad greens & mix-ins
Strawberry balsamic vinaigrette
Method
Salad greens & mix-ins
Prepare greens
Rinse arugula and mixed baby greens thoroughly under cold water. Spin or pat dry until mostly moisture-free. Transfer to a large serving bowl and gently toss to combine.
Prepare vegetables & cheese
Slice heirloom cherry tomatoes in half and place in a small bowl. Thinly slice the English cucumber (about 1/8-inch slices). Halve the pearl mozzarella. Add tomatoes, cucumber and mozzarella to the bowl with the greens and gently toss to distribute.
Toast sunflower seeds
Heat a small dry skillet over medium heat. Add sunflower seeds and toast, stirring frequently, for 2–3 minutes until aromatic and lightly golden. Remove from heat and let cool briefly.
Season salad lightly with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper; you will adjust again after dressing. Set aside while you make the vinaigrette.
Just before serving, sprinkle the toasted sunflower seeds over the dressed salad.
Strawberry balsamic vinaigrette
Blend vinaigrette
Place hulled and quartered strawberries, 2 tablespoons balsamic vinegar, 1 teaspoon honey (or maple syrup), 1/2 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 tablespoon minced shallot, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small blender or food processor. Pulse until the strawberries are mostly smooth but still slightly textured (about 10–15 seconds).
Emulsify
With the blender running on low speed, slowly stream in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened (about 20–30 seconds). Taste and adjust seasoning: add more salt, pepper or a touch more honey if you prefer sweeter dressing. If dressing is too thick, thin with 1–2 teaspoons cold water or more lemon juice to reach desired consistency.
Transfer vinaigrette to a small bowl or jar and refrigerate for 5 minutes if desired to let flavors meld. Shake or whisk again before using.
Dress salad and serve: Drizzle about 3–4 tablespoons vinaigrette over the prepared greens, tomatoes, cucumber and mozzarella, then gently toss to coat evenly. Taste and add additional vinaigrette or salt/pepper as needed. Sprinkle toasted sunflower seeds on top and serve immediately.