- Prep Time: 15 mins
- bake Time: 12 mins
- Total Time: 27 mins
Ingredients
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Ingredients for the salad:
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5 oz bag mixed greens
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2 Persian cucumbers, halved and sliced
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1 cup sliced strawberries
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⅓ cup goat cheese, crumbled
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1 small shallot, sliced
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Ingredients for the candied hazelnuts:
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½ cup Anthony’s Goods Raw Hazelnuts
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¼ cup powdered sugar
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Ingredients for the lavender vinaigrette:
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3 tbsp white wine vinegar
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3 tbsp olive oil
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1 tbsp honey
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½ tbsp Dijon mustard
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½ tsp Anthony’s Goods French Lavender Petals
Instructions
If you’ve never used lavender in a vinaigrette, this refreshing salad is a good place to start. Ripe strawberries, creamy goat cheese, and crunchy candied hazelnuts make this an irresistible mix.1. In a large bowl, combine all of the salad ingredients.
2. To make the candied hazelnuts: preheat the oven to 350F and line a baking tray with parchment paper. In a bowl, soak the hazelnuts in water for 5 mins. Fill another small bowl with the powdered sugar. Drain the hazelnuts and toss them in the powdered sugar until they are well-coated. Spread them onto the baking sheet and bake for 10-12 minutes, until the sugar has caramelized. Remove from the oven and set aside to cool.
3. In a small bowl, whisk together the ingredients for the dressing.
4. Toss the salad with the dressing and top with the candied hazelnuts.
