The combination of ingredients may sound strange, but it works. For the brightest flavors, make sure you buy freshly picked arugula and strawberries at your local farmers market or farm stand. Serve with a loaf of good crusty bread.Pair it with Portobello Mushroom with Spring Onion Tofu Stuffing and Quinoa.
Makes 4 servings
1/2 cup pecan halves (optional)
6 cups (about 5 ounces) loosely packed baby arugula
1 pint (16 ounces) strawberries, hulled and thinly sliced
1 small sweet onion, thinly sliced
3 tablespoons grapeseed oil
2 tablespoons white wine vinegar, rice wine vinegar or white vinegar
2 tablespoons granulated sugar
1 tablespoon sesame seeds
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/2 cup goat cheese, crumbled (optional)
1. Toast the pecans in a small skillet over medium heat, tossing frequently until fragrant, about 2 minutes. Place the pecans into a small dish; set aside.
2. In a large salad bowl, add the arugula, strawberries and sliced onion. In a blender, combine the oil, vinegar, sugar, sesame seeds, chopped onion, Worcestershire sauce, paprika and salt. Blend until ingredients are pureed. Taste and adjust seasoning as needed. Toss the blended vinaigrette into the salad bowl ingredients. Garnish with the pecans and goat cheese (if using).
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.