Strawberry & Walnut Recipe

Prepare strawberries

Rinse 2 cups of fresh strawberries, hull and slice them thinly. Reserve 1 cup hulled strawberries for the vinaigrette.

Prepare cucumber

Peel the cucumber if desired. Slice it in half lengthwise, remove large seeds with a spoon if necessary, then slice into 1/4-inch half-moons.

Toast walnuts

Place 3 oz walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove to a plate to cool to room temperature.

Prepare goat cheese

Crumble 4 oz goat cheese into small pieces with a fork. If you prefer, gently roll small spoonfuls into quenelles for a prettier presentation.

Assemble salad

In a large bowl, combine 5 cups mixed salad greens, sliced strawberries, and cucumber slices. Scatter toasted walnuts and crumbled goat cheese on top. Add torn mint leaves if using.

Blend dressing

Place 1 cup hulled strawberries, 4 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tsp salt, and 1 tsp black pepper into a blender or food processor. Puree until smooth and emulsified, about 30–45 seconds. Taste and adjust seasoning: add more honey for sweetness, vinegar for brightness, or salt/pepper to taste.

Strain (optional)

If you prefer a smoother vinaigrette, pass the dressing through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids.

Dress salad

Right before serving, drizzle about 3–4 tbsp of vinaigrette over the assembled salad and gently toss to coat. Serve any remaining vinaigrette on the side.