Ingredients:
- 1/2 cup Neutral Oil (Grapeseed or Canola)
- 3 tablespoons White Wine Vinegar
- 2 tablespoons Honey or Maple Syrup
- 1 teaspoon Dijon Mustard
- 1 teaspoon fresh Lemon Juice
- 1 tablespoon Poppy Seeds
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 5 ounces Mixed Greens (Rocket/Arugula and Baby Spinach), washed and dried
- 1 pound Fresh Strawberries, hulled and quartered
- 4 ounces Gorgonzola Cheese (Dolcelatte style), crumbled
- 1/4 cup Walnuts or Pecans, roughly chopped and lightly toasted
- 1/4 small Red Onion (optional), very thinly sliced
Instructions:
- Combine the white wine vinegar, honey/maple syrup, Dijon mustard, lemon juice, salt, and pepper in a medium bowl or jar. Whisk thoroughly until the salt is dissolved.
- Emulsify the Dressing: Slowly drizzle in the neutral oil while continuously whisking vigorously (or shaking the jar) until fully combined and slightly thickened. Stir in the poppy seeds. Taste and adjust seasoning until the dressing is distinctly tangy, sweet, and salty. Set aside.
- Toast the Nuts: Place the chopped walnuts/pecans in a dry small pan over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Immediately remove from the heat and set aside to cool completely.
- Prep the Produce: Ensure the mixed greens are perfectly dry. Hull and quarter the strawberries. If using, thinly slice the red onion. Gently crumble the Gorgonzola into appealing, varied-sized chunks.
- Dress the Greens: In a large salad bowl, place the mixed greens. Drizzle 3/4 of the dressing over the greens. Toss gently with your hands or tongs until lightly coated. Do not over-dress.
- Layer the Components: Transfer the dressed greens to your serving platter or individual plates.
- Add Toppings and Serve: Artfully scatter the sliced strawberries, chunks of Gorgonzola, and toasted nuts over the greens. Sprinkle with red onion, if desired. Drizzle a little of the remaining dressing lightly over the fruit and cheese pieces for visual appeal. Serve immediately.