I love fruit in salads, and strawberries work really well in almost every salad. The following recipe is one of my favorites during picnic season. Just make sure you take the dressing separately in a small jar. The salad is also great as lunch with thick slices of rustic whole-wheat bread and real salted butter.
For the salad:
- 2 tbsps red wine vinegar
- 1 red onion, halved and very thinly sliced
- 6-7 oz. mixed salad leaves
- ¾ cup almonds
- 2 cups fresh strawberries, hulled & halved or quartered
- Gouda cheese, in small strips
For the dressing:
- 1 tbsp grainy mustard (such as Groninger mustard)
- 5 tbsps mild olive oil
- 1 ½ tbsps red wine vinegar
- 1 tbsps honey
- Salt & pepper, to taste
Pour the red wine vinegar over the sliced red onion and allow to sit for about 20 minutes. This will take the sharp edge off the onions. Roast the almonds in a dry frying pan until they release their delicious aroma, then roughly chop. Divide the salad leaves over four plates and sprinkle with the almonds. Top with the (drained) red onion, fresh strawberries and cheese. Whisk all the ingredients for the dressing in a small bowl until they emulsify. Divide the dressing over the salad. Serve immediately, preferably with toasted whole-wheat bread and real salted butter.