This made a great light appetizer, to showcase the fresh strawberries I picked from Shelburne Farm. Using a simple dressing of oil and vinegar, you can really enjoy the ripe fruit.
Servings 2
4 cups spinach/spring mix blend
2 oz goat cheese, sliced
2/3 cup strawberries, sliced
1/4 cup nuts (candied pecans, walnuts or almonds)
Balsamic vinegar and olive oil, drizzled
Salt and ground black pepper, to taste
Divide first 4 ingredients onto two plates. Drizzle oil and vinegar across your salads, to taste. Grind your pepper and salt lightly across the plates and serve immediately.
Comments
This is a great recipe! Can't wait to try it!
Just tried this recipe for a party! I used a raspberry poppy dressing instead! Guests truly enjoyed it! Thanks for recipe!
I love your articles and one is a particular favorite. Thanks for sharing your travels and thoughts.
Followed from Aimee's Friday Feast article.. this sounds yummy. thanks
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