Red Meat Allergy Friendly Strawberry Spinach Salad with Goat Cheese
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- 4 oz goat cheese, crumbled
- ½ cup raw walnut halves
- 1 tsp honey
- ¼ tsp fine sea salt
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For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Heat a small skillet over medium heat. Add the walnut halves and drizzle with 1 tsp honey and 1/4 tsp salt. Cook, stirring frequently, for 3–4 minutes, until the walnuts are fragrant and the honey has caramelized to a glossy coat — watch closely, as the honey can burn quickly. Transfer to a plate and spread in a single layer to cool.
- 2
In a small bowl, whisk together the olive oil, balsamic vinegar, 1 tsp honey, Dijon mustard, 1/4 tsp salt, and black pepper until the dressing is smooth and emulsified.
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