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.
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
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.