SALAD WITH STRAWBERRIES AND MESCLUN GREENS
½ pound strawberries, hulled and sliced ¼-inch thick
4 ounces mesclun greens
¼ cup thinly sliced leeks, washed in a bowl of cold water, drained and patted dry
½ cup mild fresh goat cheese (2 ounces)
1 tablespoon brown sugar (optional)
1 ½ teaspoons fresh lemon juice (optional)
¼ cup toasted pistachios (optional)
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1. Combine the sliced strawberries with the brown sugar and lemon juice, and let macerate while you are preparing the rest of the salad. Omit this step, if berries are flavorful.
2. Whisk together the lemon juice, balsamic vinegar, salt, and pepper. Add oil gradually and whisk to combine well.
3. In a medium mixing bowl, toss the mesclun greens, strawberries, leeks, pistachios and the dressing. Taste to adjust seasonings and crumble the goat cheese on each serving or over the plated salad.