Salada De Morangogf Recipe

Prepare strawberries

Wash strawberries thoroughly, hull them (remove green tops), and slice into halves or quarters depending on berry size to yield about 4 cups.

Prepare greens and onion

Rinse and spin-dry the mixed baby greens. Place greens in a large salad bowl. Thinly slice the red onion into half-moons and separate into rings; add to the bowl.

Add cheese and basil

Crumble the goat cheese into small pieces and sprinkle over the greens. Tear the basil leaves into bite-sized pieces and scatter over the salad.

Toast almonds

In a small dry skillet over medium heat, toast the sliced almonds, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and cool briefly.

Combine salad components

Gently fold the sliced strawberries and toasted almonds into the greens, being careful not to bruise the berries.

In a small bowl or jar, combine the white balsamic vinegar, honey, Dijon mustard, and fresh lemon juice. Whisk or shake until smooth.

Slowly stream in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) to emulsify the dressing.

Season the dressing with fine sea salt and freshly ground black pepper. Taste and adjust sweetness or acidity, adding up to 1 tsp more honey or 1 tsp more vinegar as desired.

Just before serving, drizzle the dressing over the salad (start with about half, toss gently, and add more to taste).