Strawberry, Feta and Almond Salad |
Author: Nicole
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)
- 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.
- In a large wooden bowl, add lettuce and top with strawberries, feta and almonds.
- Drizzle dressing over the salad and toss well. (You will likely have extra dressing.)
- Serve immediately.
* 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/
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