Eevie's Salad Recipe

Prepare strawberries

Rinse the strawberries under cold water, pat dry with paper towels. Hull and slice them into halves or quarters depending on size so you have approximately 1 cup sliced strawberries.

Toast walnuts (if not pre-roasted)

If your walnuts are not roasted, heat a dry skillet over medium heat. Add 1/2 cup whole or halved walnuts and toast, stirring or shaking the pan, for 4–6 minutes until fragrant and slightly darkened. Remove from heat and let cool, then roughly chop. Watch closely to prevent burning.

Make dressing

In a small bowl or jar, combine 2 tablespoons Fustini's espresso bean balsamic vinegar, 3 teaspoons extra-virgin olive oil, 1 teaspoon honey (optional), 1/4 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon zest (optional). Whisk vigorously or shake in a sealed jar until emulsified. Taste and adjust seasoning — add a little more honey if you want sweeter, or an extra 1/2 teaspoon vinegar if you want more tang.

Assemble salad

Place 5 cups of mixed salad greens into a large bowl or divide among individual plates. Scatter the 1 cup sliced strawberries over the greens, then sprinkle the 3 ounces crumbled goat cheese and the 1/2 cup chopped roasted walnuts evenly over the top.

Dress and toss

Drizzle about 2 tablespoons of the prepared espresso bean balsamic dressing over the assembled salad (reserve any extra dressing for serving). Gently toss the salad 2–3 times with salad tongs or two large spoons until the ingredients are evenly coated but not bruised. Taste and season with additional salt or pepper if desired.

Finish and serve

Divide the salad among plates if not already plated. Optionally garnish with a light extra crack of black pepper or a few extra walnut pieces and strawberry slices for presentation. Serve immediately so greens remain crisp.