Strawberry and Goat Cheese Salad with Lavender Vinaigrette
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
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.