Ingredients
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tsp Dijon mustard (or substitute a sweet-hot mustard)
- 1 scallion, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 pint fresh strawberries, cleaned & sliced
- 1/2 lb rocket or baby arugula, washed, dried, & chilled
- 2 tbsp balsamic vinegar or saba to drizzle
- 1/4 cup toasted and chopped hazelnuts
- 1/4 lb Point Reyes Blue Cheese
Directions
- 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.
