For the dressing:
3 oz. strawberries, washed, dried, hulled, sliced
1/4 cup sherry vinegar
1 Tbs. local honey
1 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
Kosher salt
For the salad:
1/4 cup hazelnuts
8 oz. strawberries, washed, dried, hulled, sliced
14 oz. arugula, washed, dried, stems removed
10 oz. curly endive, washed and dried
Kosher salt
4 oz. goat cheese, crumbled
For the dressing:
Combine the strawberries, vinegar, honey, and pepper in a blender and blend on high. Turn the blender to low and slowly drizzle in the olive oil. Season with salt to taste.
For the salad:
Toast the hazelnuts on a baking sheet in a 350°F oven until golden brown, about five minutes. Cool completely.
Combine the strawberries, arugula, and curly endive in a large bowl. Add your desired amount of dressing, lightly season with salt, and gently toss together. Arrange the salad on a serving dish, making sure to expose some of the strawberries. Top with the crumbled goat cheese and toasted hazelnuts.
Biscuit Cinnamon Rolls, Spring Strawberry Salad, and Asparagus and Mushroom Frittata
