Emily’s Strawberry Balsamic Salad

Yields1 Serving

Emily's Strawberry Balsamic Salad

1/4 cup balsamic vinegar

1 1/2 tablespoons Dijon mustard

1 tablespoon honey

1 small shallot, peeled and chopped

2 small cloves garlic, peeled

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup olive oil

1 head red lettuce leaves, rinsed, dried, and torn

1/2 small red onion, peeled, cut into 1/2-inch-wide slivers

1/4 cup sliced almonds, lightly toasted

1 pint fresh strawberries, rinsed and sliced

1/2 cup crumbled feta cheese

To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.

Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

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Emily’s Strawberry Balsamic Salad