Strawberry, Feta and Almond Salad
Author: Nicole
Ingredients
Dressing
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ⅓ cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
Salad
  • 6 cups packed assorted baby lettuces (about 5 ounces)
  • 1 pint strawberries, hulled—small berries halved, large ones quartered
  • 2 ounces (~ ½ cup) feta (preferably French), crumbled
  • ⅓ cup Marcona almonds, chopped (see Notes)
Instructions
  1. In a small bowl, whisk together shallot, vinegar, mustard and honey. Slowly whisk in olive oil so it emulsifies. Season with salt and pepper. Dressing can be made 2 days in advance and refrigerated. It keeps 3 weeks in the refrigerator.
  2. In a large wooden bowl, add lettuce and top with strawberries, feta and almonds.
  3. Drizzle dressing over the salad and toss well. (You will likely have extra dressing.)
  4. Serve immediately.
Notes
* I used rosemary Marcona almonds as I had them on hand – any Marcona almonds will work well in this recipe.
Recipe by Riegl Palate at https://www.rieglpalate.com/strawberry-feta-and-almond-salad/