Strawberry & Orange Salad Recipe

Prepare strawberries

Rinse strawberries, hull and slice them into halves or quarters so they total about 2 cups. Pat dry on paper towels to avoid diluting the dressing.

Supreme the oranges

Using a sharp knife, trim top and bottom of each orange, then slice downward to remove peel and pith. Hold orange over a bowl and cut between membranes to release segments (supremes). Reserve any juice and membrane scrapings for the dressing (about 1 tablespoon).

Toast almonds

In a small skillet over medium heat, toast sliced almonds for 2–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.

Assemble salad

In a large salad bowl, place 5 cups arugula. Add the sliced strawberries and orange supremes. Crumble 4 oz goat cheese over the top and scatter the toasted almonds. Lightly season with 1 tsp sea salt and 1 tsp fresh cracked black pepper, to be adjusted after dressing.

In a small bowl or jar, combine 3 tbsp white balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard and the reserved 1 tbsp fresh orange juice. Whisk to dissolve the honey and mustard.

Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking vigorously (or shake in a closed jar) until the dressing emulsifies and thickens slightly.

Season dressing with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more honey for sweetness or more vinegar for brightness as desired.

Give the dressing one final whisk or shake before using.

Drizzle dressing over the assembled salad — start with about half and gently toss using salad tongs to coat without bruising the fruit and greens. Taste and add more dressing if needed. Serve immediately.