Here in Southern California, we love using whatever is seasonal and fresh. Right now, berries are at their peak - making this the perfect summer salad! This one's a big hit in our team-building events and corporate cooking challenges.
What You'll Need:
4 cups baby spinach or mixed greens
1 roasted purple onion
½ cup sliced fresh strawberries & blueberries (or fruit of your choice)
½ cup sliced fresh fennel
½ cup chopped walnuts (or any nut, your choice)
½ cup gorgonzola cheese
What to Do:
Preheat oven to 400 degrees.
Place onion on small baking sheet, and roast 20-30 minutes until soft and caramelized. After it has cooled, slice onion into thin slivers.
In a salad bowl or large serving platter, add mixed greens, fennel, and onion slivers and combine. Top with berries, chopped walnuts and cheese.
White Balsamic and Lemon Vinaigrette
2 Tablespoons white balsamic vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
1/3 cup lemon infused olive oil (or use plain extra virgin olive oil and add 1 Tablespoon lemon juice)
In a small bowl, whisk together vinegar, honey and Dijon mustard. Slowly add olive oil and whisk until emulsified. Add salt and pepper to taste.
Pour over salad and toss.
Serves 6 – 8