Serves 4-8 depending on portion size
Honey-Mustard Vinaigrette
2 teaspoons Dijon mustard
1 teaspoon honey
1 small shallot, minced fine
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
freshly ground pepper
6 ounces packed assorted baby lettuces
1 quart strawberries, hulled, halved or sliced vertically
1 to 1 1/2 cups feta, crumbled
1 cup sliced almonds
In a salad dressing carafe or medium to small bowl (depending if you double the recipe), whisk the mustard, honey, shallot, and vinegar. Stir in the olive oil to combine. Season with pepper.
In a large bowl, add the lettuces. Add the strawberries, feta, and almonds. Evenly drizzle the dressing over the salad and gently toss with salad thongs to distribute dressing. Serve immediately.
- Easily make the dressing a day ahead. Keep refrigerated until ready to use within the week or so.
- Double or triple the dressing recipe to have on hand to use again during the week.
- Due to the saltiness of the feta, omitted adding more salt to the dressing.
- Easily add other seasonal berries alongside the strawberries (blueberries, blackberries, etc.).
- After whisking the dressing ingredients together, transfer to a dressing carafe or container.
- When preparing to serve, I assemble individual servings instead of tossing the whole thing together. This allows me better control of the distribution of the berries and almonds.