Dijon mustard (or substitute a sweet-hot mustard)
scallion, finely chopped
freshly cracked black pepper
fresh strawberries, cleaned & sliced
rocket or baby arugula, washed, dried, & chilled
balsamic vinegar or saba to drizzle
toasted and chopped hazelnuts
Point Reyes Blue Cheese
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.
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.
Drizzle the saba or dark balsamic vinegar over each serving, and serve immediately.