My favorite summertime salads are easy, fresh, and flavorful. I love adding blueberries and strawberries to a salad capturing the freshness of summer fruits. Rich, pungent blue cheese and a tangy lemon vinaigrette enhance the flavor.
2 cups salad greens, I used Spring mix
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
1/4 cup toasted chopped pecans
1/2 cup blue cheese
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
Place salad greens on a large plate. Top with blueberries, strawberries, pecans, and blue cheese. Serve with lemon vinaigrette.
In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt dissolve. Add 3 tablespoons of the oil in a slow stream, constantly whisking until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
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