By Cat Cora

What's This?
Serving size 4


½ cup olive oil¼ cup white balsamic vinegar1 tsp Dijon mustard (or substitute a sweet-hot mustard)1 scallion, finely chopped½ tsp kosher salt¼ tsp freshly cracked black pepper1 pt fresh strawberries, cleaned & sliced½ lb rocket or baby arugula, washed, dried, & chilled2 Tbsp balsamic vinegar or saba to drizzle¼ cup toasted and chopped hazelnuts¼ lb Point Reyes Blue Cheese


  1. In a small mixing bowl, whisk the olive oil into the white balsamic vinegar and mustard. Whisk in the scallion, salt, and pepper. Place the strawberries into the vinaigrette and let marinate for no more than 5 minutes.
  2. In a large bowl, toss together the rocket and arugula to mix. Spoon on just enough vinaigrette to lightly coat the greens. Add the strawberries and toss lightly. Arrange on chilled salad plates, crumble the cheese evenly over the tops of each salad along with toasted hazelnuts.
  3. Drizzle the saba or dark balsamic vinegar over each serving, and serve immediately.


Tags: Appetizer, Side Dish, Salad, Main Dish, Lunch, Dinner, Healthy, Strawberry, Nut, Easy

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