3tbspwhite balsamic vinegar**If you don't like a tangy dressing, use less vinegar
1tspshallot, finely minced
Honey, to taste
Sea salt and freshly cracked pepper, to taste
Strawberry Goat Cheese Salad:
2tbsppumkpin seeds**Pepitas will also work
4cupsbaby spinach
1cuparugula
4-5ripe fresh strawberries, hulled and sliced
¼red onion, very thinly sliced**If they are very strong flavored, soak slices in ice water for 10 minutes & drain on paper towels
1-2tbspdried cranberries, to taste
2-3tbspgoat cheese crumbles, to taste
Sea salt and freshly cracked pepper, to taste
Instructions
Prepare the white balsamic vinegar by combining the olive oil, white balsamic vinegar, shallot, honey, sea salt, and freshly cracked black pepper, to taste, in a small glass jar; seal with lid and shake well. Set aside to allow flavors time to mingle.
Toast the pumpkin seeds in a small skillet over low heat, stirring frequently, for 3-5 minutes, or until fragrant and slightly browned. Remove from the heat and set aside to cool completely.
Prepare the salad by placing the spinach, arugula, sliced strawberries, red onion, toasted pumpkin seeds, and dried cranberries in a large bowl then drizzle with some of the well-shake white balsamic vinaigrette, to taste.
Top with some goat cheese crumbles and season with sea salt and freshly cracked pepper, to taste. Serve immediately with remaining vinaigrette on the side. Enjoy.