Strawberry, Feta and Almond Salad
Ingredients
Dressing
- 1 small shallot minced
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/3 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 ~ 1/2 cup feta (preferably French), crumbled
- 1/3 cup Marcona almonds chopped (see Notes)
Instructions
- 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.
Notes
* I used rosemary Marcona almonds as I had them on hand – any Marcona almonds will work well in this recipe.
