Strawberry Goat Cheese Salad with Honey Mustard Vinaigrette

I ate this for dinner two nights ago. And lunch yesterday. And I'l probably have it again today. When I find something I like I stick with it until A) I get sick of it, B) I run out of a crucial ingredient, or C) I find something new to be obsessed with. I ate oatmeal topped with blueberries, agave nectar, and peanut butter everyday for a good 60 days. I can't even look at it right now. If I posted my lunch everyday you would be begging me to not take another photo of a veggie burger on toast or platter of hummus and veggies. I like variety in my diet, but sadly, that variety isn't so prevalent in my daytime eats.

Lately I have not been able to get enough strawberries. I know, shocking! Like you didn't notice the multiple strawberry posts and random baskets of berries in the backgrounds of all my recent pictures. I just can't stop. With every farmers' market and grocery store filled to the brim with deep, ruby red berries I can't help but buy a large carton and go to town. Strawberry smoothie? Sure. Strawberries on top of my already strawberry flavored yogurt? Definitely. I've even started buying strawberry ice cream. I have a problem. 

While these little red bulbs of deliciousness make sweet treats even better (and add a serving of fruit to your sweet - win!), it's easy to forget how wonderfully they combine with savory flowers. When my salad needed a little oomph the other night, I turned to my grotesquely oversized carton and - poof! - magic happened. 

The perfect bite.

I love salads. Love! Yet, somehow my at home salads always seem to be lacking. Not this one! I would argue that this is the best salad I have ever made at home. It had it all, sweet, spicy, tangy, salty. The dressing had a nice kick from champagne vinegar and stone ground dijon mustard, balanced out by a little honey and the plump, sweet berries. My favorite salad topping, crispy onions, gave the salad a little bit of onion flavor without being overpowering. To make it even better and add some protein, I added my favorite sweet and spicy pecans from Trader Joe's and some honeyed goat cheese; I was skeptical about the cheese, but the honey gives it a great, subtle flavor and an extra creamy texture. Plain would work, but if you can find the honeyed kind definitely go for it! 

Now if you'll excuse me, all of this talking is making me hungry for another salad. It's lunchtime somewhere?

Strawberry Goat Cheese Salad with Honey Mustard Vinaigrette

1 1/2 C Romaine hearts - chopped

1 1/2 C Baby spinach

3-4 Strawberries - hulled and sliced   

1 oz Honeyed goat cheese - crumbled

2 tbsp Sweet and spicy pecans (or any other type of glazed pecan)

1-2 tbsp Crispy onions (my favorite are the Seneca Farms brand)

Honey Mustard Vinaigrette (recipe below)

Add all ingredients to a bowl. Top with desired amount of dressing and toss. Serves one.

Honey Mustard Vinaigrette

1/3 C Extra virgin olive oil

2 tbsp Champagne vinegar

1 tbsp Stone ground dijon mustard

1 tbsp honey 

1 Clove of garlic - finely minced

Salt

Pepper

Combine all ingredients in a bowl or dressing shaker. Add salt and Pepper to taste. Whisk or shake jar until combined. Store in the refrigerator until serving. Makes about 1/2 cup of dressing.