Strawberry Fields Forever…

Yay! It is strawberry season! Juicy, red, beautiful, hand picked strawberries. Desserts come to mind and strawberries with alcohol sprinkled, I mean splashed, come to mind. My first thought was to make scones or a pie but then I switched to food and dinner and decided on a strawberry salad with a nice strawberry dressing. I have made this salad many times in the past and have always used spinach, red onions, tomatoes, and strawberries. This time I used arugula and I omitted the onions. Simple yet delicious salad and ready in a few minutes. I put the sliced strawberries, salt, pepper, red wine vinegar, walnut oil and olive oil in a blender. You can use a food processor.

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I then sliced more strawberries and placed them on top of the arugula and topped it off with the dressing and some toasted walnuts and pecans. I think the walnut oil lent a good, but not strong, nutty flavor to the dressing. I always make this dressing with dijon mustard but this time I wanted more of the strawberries to shine through.

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My beautiful Spring salad. But, hey, don’t stop there. A nice spread is not only appealing to the eye but opens up your appetite and gets all the good feelings going. I saw this crusty wonderful baguette at the farmers market and had to snatch it up. Some brie, some goat cheese and guava paste, gorgeous tomatoes, and a delicious olive spread. Oooh, don’t forget honey and butter, and voila! Dinner is served 🙂

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Preparation Time: In a jiffy

Feeds 2 people (or 1 if you are especially hungry)

Ingredients:

Arugula (I used half of a 4 ounce bag)

Strawberries, sliced (for the salad and the dressing)

*Walnut oil (I also added a little olive oil)

A few splashes of red wine vinegar

Salt

Pepper

Walnuts (broken up or whole and toasted)

Pecans (broken up or whole and toasted)

You can use slivered blanched almonds or pine nuts or a combination of all. Try it with flax, sesame, pumpkin or sunflower seeds. I bet some chopped dried cherries would work as well.

Directions:

1. Arugula and some of the sliced strawberries go in a bowl.

2. Put the rest of the sliced strawberries and all ingredients, except nuts, into a blender or food processor and mix until combined. Pour on salad. Toast the walnuts and pecans. Sprinkle on top and enjoy!

Note: Make sure to put the walnut oil in the fridge after you open it. .

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