Strawberry Salad

Name: Strawberry Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1 cup hulled and halved strawberries, plus 1/2 cup hulled and sliced; 2 tablespoons white balsamic vinegar; 1 teaspoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher salt; One 5-ounce container baby arugula; 1/2 cup sliced almonds, toasted; 1/2 cup shaved Gorgonzola dolce

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

Ingredients

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1 cup hulled and halved strawberries, plus 1/2 cup hulled and sliced

2 tablespoons white balsamic vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

One 5-ounce container baby arugula

1/2 cup sliced almonds, toasted

1/2 cup shaved Gorgonzola dolce

Directions

Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.