Easter Salad with Goat Cheese (Print Version)

# Ingredients:

→ Salad

01 - 1 cup slivered almonds

02 - 12 ounces mixed spring greens

03 - 16 ounces strawberries, washed, hulled, and sliced

04 - 4 ounces crumbled goat cheese

→ Lemon Honey Vinaigrette

05 - ½ cup sunflower, safflower, or extra-virgin olive oil (neutral-flavored)

06 - 5 tablespoons freshly-squeezed lemon juice

07 - 2 tablespoons honey

08 - ¼ teaspoon sea salt, plus additional to taste

09 - Freshly ground black pepper, to taste

10 - 1 teaspoon poppy seeds (optional)

# Instructions:

01 - Adjust the rack to the center position and preheat the oven to 350°F. Spread the slivered almonds on a sheet pan and bake for 5 to 7 minutes, or until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.

02 - Measure all of the vinaigrette ingredients into a Mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, whisk the ingredients together in a medium bowl or blend them in a mini food processor.

03 - Layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl. Just before serving, dress with your desired amount of Lemon Honey Vinaigrette and toss until the salad ingredients are evenly coated.

# Notes:

01 - Toasting almonds brings out more flavor and crunch. Use sliced almonds if preferred, or substitute with your favorite type of nut.

02 - Leftover vinaigrette should be refrigerated. If using olive oil, bring it to room temperature and shake well before reuse, as olive oil may solidify when chilled.

03 - For a different flavor, replace goat cheese with crumbled feta or blue cheese.

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