Elevate your salad game with this vibrant, spring-inspired dish that perfectly balances the tangy-sweet notes of elderflower white balsamic vinegar with fresh seasonal ingredients. 🥗🍓🌸
Ingredients:
For the Salad:
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5 cups mixed baby greens (arugula, spinach, and mesclun)
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1 cup hulled strawberries, sliced
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½ cup crumbled goat cheese
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¼ cup candied pecans or walnuts
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1 small red onion, thinly sliced (optional)
For the Elderflower Balsamic Vinaigrette:
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3 tablespoons Carter & Cavero Elderflower White Balsamic Vinegar 🌸
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1 teaspoon Dijon mustard
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1 teaspoon honey (or maple syrup for a vegan twist)
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¼ cup extra virgin olive oil
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Salt and pepper, to taste
Instructions:
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Prepare the Salad:
In a large bowl, gently toss together the mixed greens, sliced strawberries, crumbled goat cheese, candied nuts, and red onion (if using). -
Make the Vinaigrette:
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In a small bowl or a jar with a tight lid, combine the Elderflower White Balsamic Vinegar, Dijon mustard, and honey.
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Slowly drizzle in the olive oil while whisking continuously (or shake well if using a jar) until the dressing is fully emulsified.
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Season with salt and pepper to taste.
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Assemble the Dish:
Drizzle the vinaigrette evenly over the salad. Toss gently to coat all the ingredients without bruising the delicate greens or strawberries. -
Serve & Enjoy:
Plate the salad immediately for a fresh burst of flavor. This dish pairs wonderfully with grilled chicken or as a standalone light lunch.
✨ Chef’s Tip:
For an extra layer of flavor, try adding a sprinkle of fresh basil or mint leaves 🌿 to complement the floral notes of the elderflower vinegar. Enjoy the refreshing taste of summer in every bite! Bon appétit!
