Strawberry and Goat Cheese Salad with Lavender Vinaigrette

YIELD

15 mins

PREP TIME

12 mins

BAKE TIME

27 mins

TOTAL TIME

Ingredients

Ingredients for the salad:
	•	5 oz bag mixed greens
	•	2 Persian cucumbers, halved and sliced
	•	1 cup sliced strawberries
	•	⅓ cup goat cheese, crumbled
	•	1 small shallot, sliced 

Ingredients for the candied hazelnuts:
	•	½ cup Anthony’s Goods Raw Hazelnuts
	•	¼ cup powdered sugar

Ingredients for the lavender vinaigrette:
	•	3 tbsp white wine vinegar
	•	3 tbsp olive oil
	•	1 tbsp honey 
	•	½ tbsp Dijon mustard
	•	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.

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