Strawberries have become a daily ritual these days, like brushing your teeth or making the bed. Wake up, eat strawberries, continue on with day. So far, I’ve made 3 crumbles, 2 batches of jam, strawberry shortcake, strawberry cordial, and now, this salad.
I’ll admit, it’s not the most ambitious recipe out there, but this is my blog, and I’ll do what I want. Besides, summer equals salads in my world.
I could eat mustard from a spoon or perhaps drink it from a bucket. I haven’t yet reached that point but, just so you know, it’s not out of the question. That combined with the timeless blend of sweet and savory makes this salad a winner.
Salad: I tried to quantify the ingredients in the salad, but it’s really more about putting as much or as little as you’d like in there.
1 1/2 c. spring or spinach greens
2 T. blue cheese (or more because, why the heck not?)
1/2 c. cooked and cooled lentils (although it’s still good if they’re warm too!)
Whole raw pecans
Dressing: Makes about 2 cups worth of dressing. It stores in the fridge like a gem.
1/2 c. honey
1/2 c. mustard (I used normal yellow)
1/2 c. white wine vinegar
2 t. salt
*2/3 c. olive oil
-Combine the ingredients with a whisk and continue to whisk quickly until your dressing emulsifies (forcing the fats and acids together). You’ll know you’re there when it appears almost creamy and there is no separation of oil on the surface.
*The vinegar I used was quite strong. You may have to adjust your oil amount based on the acidity of your vinegar.