Strawberries
Strawberries, some of our most fragile seasonal produce, taste best eaten fresh in your car on the way home from the farmers market or right out of the patch at the U-pick.
Eat this refreshing savory summer salad as a side or add a protein (such as pork, chicken or tofu) to make it a main course.
Ingredients
- 1 tablespoon apricot preserves
- 1 tablespoon balsamic vinegar
- 1 tablespoon diced shallot (about 1 small whole shallot)
- ¼ teaspoon ground black pepper
- 1 cup olive oil
- 3 cups arugula
- 1 cup sliced strawberries
- 1 roasted beet (about ½ cup), thinly sliced
- ¼ cup shelled pistachios
- ½ cup basil leaves, julienned
- ¼ cup soft crumbled goat cheese
Instructions
In a small bowl, whisk together the preserves, vinegar, shallot, pepper and olive oil. Set aside.Place the arugula on a platter, arrange the strawberries, beets, pistachios, basil and goat cheese over top. Drizzle with the dressing and serve immediately.
Serves 2–4
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