Mixed Greens with Strawberries, Goat Cheese and Roasted Hazelnuts
I had a salad with strawberries and feta at a local restaurant and decided to create my own version at home. I didn't have any candied nuts on hand, so I added a little maple syrup to my vinaigrette to mimic that sweet flavor. This salad can easily be turned into a main dish by topping it with grilled chicken or salmon.
6 cups mixed greens, including spinach and arugula
1 cup strawberries, hulled and sliced in half
1 (3.5 ounce) container goat cheese or feta crumbles
¼ cup hazelnuts, roasted and coarsely chopped*
1/3 cup olive oil
2 tablespoons white balsamic or white wine vinegar
2 teaspoons pure maple syrup
sea salt and freshly ground pepper to taste
Wash and dry the greens, tear into bite-size pieces and place in a large salad bowl. Whisk together the olive oil, vinegar, syrup, salt and pepper. Pour dressing over the greens and toss gently to combine. Add the sliced strawberries and cheese; toss again briefly. Sprinkle chopped nuts over the top.
*Roast hazelnuts in a shallow, rimmed baking sheet at 250 degrees for 20-25 minutes, stirring every 5 minutes. When cut in half, the center of the nuts should be a toasty brown.