Strawberry Salad Recipe

Toast and candy walnuts

Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, add the walnuts and toast, stirring frequently, for 2 minutes until fragrant. Add the butter and sugar and continue stirring constantly for 2–3 minutes until the sugar melts and coats the nuts and becomes syrupy and slightly golden. Watch closely to avoid burning.

Immediately transfer the candied walnuts to the prepared sheet, spreading them into a single layer. Sprinkle with a pinch of sea salt while still hot. Let cool fully (about 10–15 minutes) — they will firm up as they cool. Break into bite-sized pieces if needed.

In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake until smooth.

Slowly stream in the olive oil while whisking (or add to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning if desired.

Place the arugula in a large bowl. Add the sliced strawberries and about two-thirds of the crumbled goat cheese.

Drizzle about half of the dressing over the greens (you can add more to taste) and gently toss with tongs until evenly coated. Be careful not to overwork the delicate arugula.

Transfer the tossed salad to a serving platter or divide among 2 plates. Sprinkle the remaining goat cheese and the candied walnuts over the top.

Finish with a light grind of black pepper and a tiny extra drizzle of balsamic if desired. Serve immediately so the candied walnuts remain crisp.