Salad of fresh strawberries, pine nuts, balsamic feta dressing. Creamy dressing on sweet and savory components that will keep you coming back for more!
Strawberries are now at their peak. It’s the perfect time for a nice summer salad!
- FOR THE SALAD:
- 6 cups Spring salad
- 1 cup Strawberries, cut into long wedges
- 3 tablespoons crumbled feta cheese
- ¼ cups Pine nuts
- ½ teaspoon Butter
- 1 teaspoon Agave Nectar
- ¼ cups Sweet onions, thinly sliced
- FOR SCREWING:
- ¼ cups Balsamic vinegar
- 2 tablespoons Dijon Mustard
- 1 tbsp Agave Nectar
- ¼ cups extra virgin olive oil
- 1 clove (small to medium) Garlic, diced
Heat a small nonstick skillet over medium heat, add the butter, pine nuts and sprinkle with 1 teaspoon of agave nectar. Cook, stirring frequently, until the pine nuts are medium to dark golden brown. Transfer from the pan to a plate to cool.
Prepare the dressing whisking all ingredients together in a measuring cup. Put it on dressing next to.
In a large, wide-bottomed bowl (12-13 inches), spread the spring mix.
Then add the strawberries and onion slices, breaking them up and spacing them evenly.
Top with the cooled pine nuts and crumbled feta, layering until all have been used.
Whip it dressing one more time. Using the spout of the measuring cup, drizzle long streams of balsamic vinegar dressing in criss-cross patterns on top of the salad.
Note: You can toss the salad if you like. The presentation is much more attractive and spectacular if the salad is not tossed.