D’nulffos Spring Salad Recipe
Spring mix, heirloom tomatoes, seasonal berries, chévre cheese and honey balsamic
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Ingredients
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Salad
Honey Balsamic Dressing
Method
Salad
- 1
Prepare tomatoes
Wash heirloom tomatoes and pat dry. Core if necessary and cut into 1/2-inch wedges (or large dice for smaller tomatoes). Place in a medium bowl and season lightly with a pinch (about 1/8 tsp) of the coarse salt and a pinch of black pepper; toss gently and set aside to macerate for 5 minutes.
- 2
Prepare berries
Rinse berries gently in cold water. Hull and quarter larger strawberries so pieces are similar in size to other berries. Drain well on a paper towel.
- 3
Toast nuts (if not using candied)
In a small dry skillet over medium heat, add walnuts and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool. If you prefer candied pecans, warm 1 tbsp honey with 1 tbsp butter in the skillet, add pecans, toss until glazed and cool on parchment.
- 4
Assemble greens
Place 6 cups of spring mix in a large salad bowl or divide evenly among 4 plates for individual servings. Add torn basil and sliced mint if using.
- 5
Combine salad components
Scatter the seasoned heirloom tomato wedges and mixed berries over the greens. Crumble 4 oz chèvre evenly on top. Sprinkle the toasted nuts over the salad. Finish with the remaining coarse salt and black pepper to taste (use remaining 3/8 tsp salt and 1/8 tsp pepper approximately).
Honey Balsamic Dressing
- 6
In a small bowl or jar, combine 3 tbsp balsamic vinegar, 2 tbsp honey, 1 tsp Dijon mustard, 1 tbsp minced shallot, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
- 7
Whisk while slowly streaming in 6 tbsp extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, close the jar tightly and shake vigorously for 30 seconds. Taste and adjust seasoning—if too tart, add 1/2 tsp more honey; if too thick, thin with up to 1 tbsp water or additional lemon juice.
- 8
Let the dressing rest 5 minutes to allow flavors to meld; give a final stir or shake before using.
- 9
Just before serving, drizzle dressing over the assembled salads (about 2–3 tbsp per salad for plated portions, or toss the entire bowl with 6–8 tbsp and serve immediately).