INGREDIENTS
7 oz fresh spinach
3.5 oz arugula
2 small red onions
7 oz strawberries
7 oz GRAND NOIR
Caramelized Nuts:
1.8 oz sliced almonds
2.5 oz walnuts or pecans
2 tbsp. sugar
1 tbsp. honey
1 tsp. coarse sea salt
1 handful basil
Dressing:
5–6 strawberries
1 tsp. mustard
1 tsp. honey
1 tbsp. balsamic vinegar
¼ cup of olive oil
Salt and pepper to taste
INSTRUCTIONS
1. First, caramelize the nuts. Put the sliced almonds and coarsely chopped walnuts in a frying pan. Add sugar and honey and 2 tablespoons of water, then heat, stirring frequently, until the sugar has melted. The nuts should toast slightly, and the sugar/honey mixture should caramelize. Once the mixture is lightly browned, remove to a sheet of parchment paper and allow to cool. Crumble into small pieces.
2. To make the dressing, combine the strawberries, mustard, honey, balsamic vinegar and olive oil in a bowl or other container and puree until creamy. Season to taste with salt and pepper.
3. To make the salad, first thinly slice the onions into rings. Slice the strawberries. Wash the arugula and spinach. Tear the GRAND NOIR into pieces.
4. Put the spinach and arugula in the bowl and combine with half of the dressing. Top the salad with the strawberries, onions, nuts and cheese and serve with dressing.