Baby Greens Salad Recipe

Toast walnuts

Place walnuts in a dry skillet over medium heat. Stir or shake the pan frequently for 4–6 minutes until fragrant and lightly browned. Remove to a plate to cool so they stop cooking in the hot pan.

If desired, roughly chop half the toasted walnuts for easier eating and leave some halves whole for texture contrast.

Combine dressing

In a small bowl or jar, combine the balsamic vinegar, fresh lemon juice, Dijon mustard, minced shallot, honey, salt, and black pepper. Whisk or shake to blend.

While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or honey to balance acidity if needed.

In a large bowl, place the mixed baby greens. Add the sliced strawberries and about three quarters of the toasted walnuts.

Drizzle about half of the vinaigrette over the salad (you can reserve extra to serve at the table). Gently toss the greens and fruit with clean hands or salad tongs until everything is evenly coated. Avoid over-tossing to keep greens from wilting.

Crumble the herbed goat cheese over the tossed salad in small pieces so every bite may include some cheese.

Scatter the remaining walnut pieces on top. If using, sprinkle the thinly sliced mint and lemon zest over the salad for a bright finish.

Serve immediately on chilled plates, passing any remaining vinaigrette at the table.