Strawberry Arugula Salad with Strawberry Balsamic Vinegar

Yield: 4 Servings


For the Vinaigrette:

½ cup hulled and roughly chopped strawberries (more needed for salad, below)

1 tsp honey, more to taste

1 tsp Dijon mustard

1 Tbsp Flying Olive Strawberry Balsamic Vinegar

¼ tsp kosher salt

¼ cup Flying Olive Single Varietal of Choice

For the Salad:

1 pkg baby arugula (about 4-5 ozs.)

Pinch of kosher salt

2 cups hulled and sliced strawberries

¼ cup toasted almonds

2 ozs blue cheese or Gorgonzola cheese, crumbled


For the vinaigrette: Add the ½ cup chopped strawberries to a blender or food processor and puree them. Add the honey, mustard, Strawberry Balsamic Vinegar, and salt. Continue blending until smooth. Add the Flying Olive Single Varietal of Choice in a stream while continuing to blend.Blend until smooth.

For the salad: In a large bowl toss the arugula with a pinch of salt. Add just enough dressing to lightly coat the arugula. Toss gently. Transfer the greens to 4 individual plates. Divide the sliced strawberries, almonds and cheese among each plate. Any remaining vinaigrette can be served on the side. Serve immediately, refrigerating any leftovers.

Submitted by Chuck L.