Strawberry Salad With Olives Blue Cheese And Balsamic Vinegar Food

STRAWBERRY SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Wash and slice the strawberries. Wash and dry the salad greens.
• Thinly slice the red onion Tip: To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
• Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don't burn.
• Make the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
• To serve, spread the greens on a plate and top with strawberries, red onion, almonds, feta cheese crumbles, vinaigrette, and several grinds of black pepper.

STRAWBERRY BLUE CHEESE SALAD

Steps:

• Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
• In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
• In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

EMILY'S STRAWBERRY BALSAMIC SALAD

Steps:

• To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
• Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.