Strawberry Salad with Strawberry-Chardonnay Vinaigrette
Perfect for strawberry season
Ingredients
- mixed baby greens and torn Romaine lettuce
- additional fresh strawberries, sliced
- crumbled goat cheese
- 2 oz. pkg. toasted sliced almonds
- kiwi slices, optional
Dressing
- 1/2 c. fresh strawberries, hulled
- 1/4 c. Chardonnay wine
- 2-1/2 Tbls. white wine vinegar
- 1-1/2 Tbls. sugar
- 1/2 Tbls. honey
- 1/2 t. Dijon mustard
- 1/8 t. each salt and ground black pepper
- 1/2 c. canola oil
Instructions
Place all dressing ingredients in a blender, except oil; cover and blend until pureed. With blender running, through hole in cover, add oil in slow steady stream until vinaigrette thickens.
Transfer vinaigrette to serving container or jar. If not using right away, cover and refrigerate up to 3 days.
Spoon vinaigrette over greens and toss with fresh strawberries, (and kiwi if using), almonds and chunks of goat cheese.
NOTE: This dressing will make 8 salads.