Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup White Wine Vinegar
  • 2 Tbsp Honey or Maple Syrup
  • 1 tsp Dijon Mustard
  • 1 Tbsp Fresh Lemon Juice
  • 2 tsp Poppy Seeds
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper (freshly ground)
  • 5 oz Mixed Greens or Arugula
  • 1 pint Fresh Strawberries, washed, hulled, and sliced
  • 4 oz Gorgonzola Dolce, crumbled
  • 1/4 cup Pecans or Walnuts, roughly chopped and toasted
  • 2 Tbsp Fresh Mint or Basil (optional, for garnish)

Instructions:

  1. Combine Wet Ingredients: In a small jar or mixing bowl, combine the white wine vinegar, honey/maple syrup, Dijon mustard, and fresh lemon juice. Whisk thoroughly until smooth.
  2. Emulsify: Slowly stream in the olive oil while whisking vigorously (or shake the jar) until the mixture is fully emulsified into a dressing.
  3. Season and Finish Dressing: Stir in the poppy seeds, salt, and black pepper. Taste the vinaigrette and adjust acidity or sweetness as needed. Set aside.
  4. Toast the Nuts: Place the pecans or walnuts in a small dry pan over medium heat. Toast for 3–5 minutes, shaking frequently, until fragrant and lightly browned. Remove immediately and let cool completely.
  5. Prep Components: Wash and dry the mixed greens thoroughly. Hull and slice the strawberries. Ensure the Gorgonzola is roughly crumbled.
  6. Dress the Greens: In the large salad bowl, place the mixed greens. Drizzle 3/4 of the prepared dressing over the greens. Toss gently but thoroughly until the leaves are just coated.
  7. Assemble and Serve: Transfer the dressed greens to serving plates. Artfully arrange the sliced strawberries and crumbled Gorgonzola over the top. Scatter the cooled toasted nuts, drizzle any remaining dressing (if desired), and sprinkle with chiffonaded mint or basil. Serve immediately.