House Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed dark greens using a salad spinner or clean kitchen towel. Hull the strawberries and slice them in half (quarter if large). Rinse and halve the cherry tomatoes. Slice the avocado just before assembly to prevent browning: cut in half, remove pit, score flesh into slices, then scoop out with a spoon.

Toast nuts (optional)

If using nuts, place them in a small dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.

Assemble salad

In a large salad bowl, combine the dried dark greens, sliced strawberries, and halved cherry tomatoes. Gently fold in the avocado slices so they don't mash. Sprinkle the crumbled goat cheese over the top and add toasted nuts if using. Hold off on dressing until ready to serve.

In a small bowl or jar, combine the minced shallot, red wine vinegar, lemon juice, Dijon mustard, and honey. Whisk or shake to blend.

Slowly whisk in the extra-virgin olive oil in a steady stream until the vinaigrette emulsifies and thickens slightly. Alternatively, close the jar and shake vigorously for 20–30 seconds.

Season the vinaigrette with sea salt and freshly ground black pepper. Taste and adjust: add a pinch more salt, a little more honey for sweetness, or an extra 1/2 teaspoon vinegar if you'd like more acidity.

If not using immediately, refrigerate in a sealed jar for up to 3 days. Bring to room temperature and shake before using.

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the assembled salad and gently toss to coat. Add more dressing to taste, being careful not to overdress. Serve immediately so avocado remains fresh.