Strawberries & Field Greens with Chevre

By á-26375

Ingredients

• 2 tsp Russian style honey Dijon mustard
• 1 garlic clove, Minced
• 1 Tbsp pure maple syrup
• 1 Tbsp raspberry vinegar
• 1 Tbsp balsamic vinegar
• 1/4 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
• 1/2 c crumbled chevre
• 1/3 cup chopped fresh mint (optional)
• 1/3 cup toasted pine nuts or slivered almonds

Preparation

Step 1

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).