Strawberries & Field Greens with Chevre

Strawberries & Field Greens with Chevre

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tsp Russian style honey Dijon mustard

  • 1

    garlic clove, Minced

  • 1

    Tbsp pure maple syrup

  • 1

    Tbsp raspberry vinegar

  • 1

    Tbsp balsamic vinegar

  • ¼

    cup extra virgin olive oil

  • sea salt and freshly ground pepper

  • 8

    cups (2 L) mixed field greens or baby greens

  • 2

    cups sliced strawberries

  • ½

    c crumbled chevre

  • cup chopped fresh mint (optional)

  • cup toasted pine nuts or slivered almonds


Combine mustard, garlic, maple syrup, and raspberry and balsamic vinegars in to small bowl. Gradually whisk in olive oil until well combined. Season with salt and pepper to taste and set aside. If making ahead, cover and refrigerate for up to 4 days. Just before serving, combine field greens, strawberries, chevre, mint (if using), and pine nuts in to large bowl. Toss gently with just enough vinaigrette to coot lightly (you may not need it all).


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