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Salad
4 servings
15 minutes
0 minutes
Chef Christina Pirello
4 ounces arugula, rinsed and drained well
1 small red onion, sliced into very thin rings
16 large organic strawberries, rinsed, tops removed and quartered
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 organic lemon juice, freshly squeezed
2 tablespoons Dijon mustard
1/3 cup pine nuts, lightly pan-toasted
Divide arugula and red onion among 4 individual salad plates. Top with equal amounts of strawberries. Cover and chill completely.
Whisk together the oil, vinegar, lemon juice and mustard.
Whisk in sea salt to taste and continue whisking until smooth.
Just before serving, spoon dressing over each salad and sprinkle with pine nuts.
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