Ingredients For the salad: ½ pound arugula ½ pound Tuscan kale 12 strawberries, sliced

For the balsamic dressing: 12 very ripe strawberries, sliced ½ cup A-Premium White Balsamic Vinegar 1 cup Arbequina Extra Virgin Olive Oil 1 tablespoon shallot, minced Salt and pepper to taste

For the cocoa-dusted hazelnuts: 2 cups sugar 2 cups water 1 cup hazelnuts 1 tablespoon cocoa

For the herbed feta: 1 cup crumbled feta cheese 1 teaspoon parsley, chopped 1 teaspoon tarragon, chopped 1 teaspoon chives, diced

Directions Balsamic Dressing Combine first four ingredients in a blender and starting at a lower speed, purée well. Turn the speed up and continue to blend until completely emulsified. Season with salt and pepper.

Cocoa-Dusted Hazelnuts Preheat oven to 300 degrees. Combine water and sugar in a small sauce pot and bring to a simmer. Add hazelnuts and simmer for two minutes. Strain nuts from simple syrup mixture and spread out on a baking sheet lined with parchment paper. Bake for 15 minutes, rotating every 5 minutes, then remove from oven and let cool slightly. Place in mixing bowl and season with a touch of salt and cocoa powder until evenly coated.

Herbed Feta Combine all ingredients in a bowl and set aside in refrigerator until ready for use.

To Assemble In a large mixing bowl, combine greens, sliced strawberries, and vinaigrette to taste. Season lightly with salt and pepper and top with hazelnuts and feta.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square