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.

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