This salad is a bit of a throwback, and a bit of a celebration. It’s a riff off a salad I first had years and years ago at a trendy Mexican restaurant (of all places). It’s also pretty perfect for adding a subtle nod to the Fourth of July holiday to your picnic or dinner table tomorrow. Juicy in-season strawberries and blueberries combined with creamy goat cheese and crunchy candied pecans–and a sweet-tangy dressing–make for one super simple, super fresh salad.
Strawberry-Blueberry Salad with Goat Cheese & Candied Pecans
Two handfuls of strawberries, sliced
Two handfuls of blueberries
1/2 shallot, sliced thinly
2 oz. goat cheese, crumbled
Red leaf, gem or bibb lettuce
Candied pecans (recipe here)
Kosher salt and freshly ground black pepper
Add lettuce to two bowls, then lightly dress with the Agave-Dijon Dressing. Season with salt and pepper. Top the dressed lettuce in each bowl with strawberries, blueberries, shallot, goat cheese, and candied pecans.
2 teaspoons Dijon mustard
2 teaspoons agave syrup
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1/2 cup olive oil
Salt and pepper
Whisk together the mustard, agave, and vinegar in a bowl. Slowly whisk in the oils. Season with salt and pepper.