For the dressing:
3 oz. strawberries, washed, dried, and hulled
1/4 cup sherry vinegar
1 Tbs. local honey
1 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
Kosher salt
For the salad:
1/4 cup hazelnuts
8 oz. strawberries, washed, dried, hulled, sliced
14 oz. arugula, washed, dried, stems removed
10 oz. curly endive, washed and dried
Kosher salt
4 oz. goat cheese, crumbled
For the dressing:
Combine the strawberries, vinegar, honey, and pepper in a blender and blend on high. Turn to low and slowly drizzle in the olive oil. Season with salt to taste. (Note: This recipe can easily be made into a large batch that will keep in the refrigerator in an airtight container for up to seven days.)
For the salad:
Toast the hazelnuts on a baking sheet in a 350°F oven until golden brown, about five minutes. Cool completely.
Combine the berries and greens in a bowl. Add the desired amount of dressing, lightly season with salt, and gently toss to combine. Arrange the salad on a serving dish, making sure to expose some of the strawberries. Top with the crumbled goat cheese and toasted hazelnuts.
Read more about the love and labor that goes into this sweet spring crop
