Spring Salad with Strawberries, Goat Cheese and Candied Walnuts

Plump and sweet spring strawberries are back. This is one of my favorite spring salads.

• 2 cups spring greens
• 1 cup strawberries, rinsed and sliced right before serving.
• 1/2 to 2/3 cup crumbled cheese – goat cheese, feta, gorgonzola, and blue cheese work well here.
• 1/3 cup red onion cut into thin slivers
• Roasted beets, cut into small chunks
• ½ cup radish, sliced thin
• 1 small avocado, sliced
• Candied nuts – recipe follows (optional)
• Vinaigrette – recipe follows

Lightly dress the washed greens with vinaigrette, put onto a salad plate. Add remaining ingredients in a pleasing arrangement. Serve and enjoy!.

Vinaigrette
little less than ½ cup balsamic vinegar
little more than ½ cup olive or canola oil
1 tsp. Dijon mustard
Dash of salt and pepper
Combine in small covered glass container and shake well to blend.

Candied Walnuts – Work fast and be careful, the caramel provides a nasty burn. For cleanup just add water to the pan, reheat and stir to melt the brittle off the sides.
1/2 cup sugar
1 1/2 cups raw walnut halves or if pre-roasted, skip the first step

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Spring Salad with Strawberries, Goat Cheese and Candied Walnuts

Plump and sweet spring strawberries are back. This is one of my favorite spring salads.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 2 cups spring greens
• 1 cup strawberries rinsed and sliced right before serving.
• 1/2 to 2/3 cup crumbled cheese – goat cheese feta, gorgonzola, and blue cheese work well here.
• 1/3 cup red onion cut into thin slivers
• Roasted beets cut into small chunks
• ½ cup radish sliced thin
• 1 small avocado sliced
• Candied nuts – recipe follows optional
• Vinaigrette – recipe follows

Instructions

1. Lightly dress the washed greens with vinaigrette, put onto a salad plate. Add remaining ingredients in a pleasing arrangement. Serve and enjoy!.

Recipe Notes

https://chrysalisherbs.com/recipes/vinaigrette/

https://chrysalisherbs.com/recipes/candied-walnuts/

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Vinaigrette

Simple and versatile salad dressing.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• Little less than ½ cup balsamic vinegar
• little more than ½ cup olive or canola oil
• 1 tsp. Dijon mustard
• Dash of salt and pepper

Instructions

1. Combine in a small covered glass container and shake well to blend.

Print

Candied Walnuts

Work fast and be careful, the caramel provides a nasty burn. For cleanup just add water to the pan, reheat and stir to melt the brittle off the sides.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 1/2 cup sugar
• 1 1/2 cups raw walnut halves or if pre-roasted skip the first step
• 1/8 teaspoon coarse salt

Instructions

1. Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Roast for 5-7 minutes. Be careful not to burn. Let cool.
2. Pour sugar into a medium saucepan with a thick bottom. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is medium amber. Add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
3. Quickly spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely. Makes 1 1/2 cup.