The City Magazine Since 1975

Spring Strawberry Salad

April 2020
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For the dressing:

3 oz. strawberries, washed, dried, hulled, sliced
1/4 cup sherry vinegar
1 Tbs. local honey
1 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
Kosher salt

For the salad:

1/4 cup hazelnuts
8 oz. strawberries, washed, dried, hulled, sliced
14 oz. arugula, washed, dried, stems removed
10 oz. curly endive, washed and dried
Kosher salt
4 oz. goat cheese, crumbled


For the dressing:

Combine the strawberries, vinegar, honey, and pepper in a blender and blend on high. Turn the blender to low and slowly drizzle in the olive oil. Season with salt to taste.

For the salad:

Toast the hazelnuts on a baking sheet in a 350°F oven until golden brown, about five minutes. Cool completely.

Combine the strawberries, arugula, and curly endive in a large bowl. Add your desired amount of dressing, lightly season with salt, and gently toss together. Arrange the salad on a serving dish, making sure to expose some of the strawberries. Top with the crumbled goat cheese and toasted hazelnuts.