Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator

Salad Ingredients

Mixed spring salad greens, or arugula
Fresh strawberries, washed and cut in half
Local goat cheese
Toasted pecans—or substitute your favorite toasted seed or nut

Vinaigrette

1 green onion, roughly chopped (about a 3 inch piece, with white + green parts)
1/4 cup Balsamic vinegar
1/2-3/4 cup Extra Virgin Olive Oil
Salt + pepper to taste
Local honey

Combine vinaigrette ingredients. Blend until smooth using an immersion blender or food processor. Taste for acidity and seasoning, adjust to your liking.

Steps of Preparation

Wash salad greens, spin/pat dry and toss in a large bowl. Add strawberries. Drizzle with vinaigrette and toss to coat. Salt & pepper to taste. Garnish with goat cheese and toasted pecans (or other toasted nut and/or seed).

Serve immediately.

Chef’s Note: Substitute other local in-season ingredients for the strawberries—such as blueberries, blackberries, red raspberries, apples, roasted beets etc—to make this delicious salad throughout the growing season!

Photo: Sandra Grünewald