Strawberry Fields Recipe

Prep strawberries

Rinse 12 strawberries under cold water, pat dry, remove stems and slice each berry into 4 thin slices (or halved if very small). Set aside in a bowl.

Slice onion

Peel a quarter of a medium red onion and cut into very thin half-moons. If you prefer a milder bite, rinse the sliced onion under cold water and drain well.

Toast pecans

Heat a small dry skillet over medium heat. Add 0.5 cups pecan halves/chopped pecans and toast, stirring or shaking the pan, for 3–4 minutes until fragrant and slightly darker. Remove to a plate to cool.

Assemble greens

Place 5 cups mixed salad greens in a large serving bowl or divide among 2–4 plates (depending on portion size). Scatter the sliced strawberries, 0.25 cup golden raisins, thinly sliced red onion, and toasted pecans over the greens.

Add goat cheese and herbs

Crumble 3 oz goat cheese over the assembled salad. Tear or thinly slice 6 basil leaves and scatter on top. Season the salad lightly with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.

In a small bowl or jar combine 1.5 tbs balsamic vinegar, 0.5 tbs fresh lemon juice, 0.5 tsp honey, 0.5 tsp Dijon mustard, and 1 tbs minced shallot. Whisk briefly to combine.

Slowly drizzle in 3 tbs extra-virgin olive oil while whisking constantly (or add olive oil to jar, secure lid and shake vigorously) until the dressing is emulsified and slightly thickened.

Season the vinaigrette with 1/8 tsp salt and 1/16 tsp black pepper, taste and adjust sweetness or acidity as desired (add a pinch more honey for sweetness or a few drops more balsamic for tang).

Drizzle the vinaigrette over the assembled salad just before serving (about 2–3 tbs for the whole salad, or to taste). Gently toss the salad once to coat, or serve with dressing on the side.