arugula, strawberry, and radish salad
My lifelong dining companion has said that he “could eat this salad everyday.” Not gonna happen, but we’ll keep having it as long as these adorable little farmers’ market strawberries are in season. Fruit salads aren’t really our thing, but fruit in salads is something we find marvelous, especially when there are nuts and cheese and crunchy things involved. This was inspired by a previously mentioned salad from Back Forty.
What’s in the dressing: a drizzle of pomegranate molasses, a splash of balsamic vinegar, salt, pepper, and a long drizzle of olive oil.
Toss with the dressing with baby arugula, thinly sliced shallot or red onion, thinly sliced radishes, and sliced strawberries. I like to use my hands (rather than tongs or forks or spoons) because human fingers are much better at not bruising the greens and crushing the strawberries. Top with sliced almonds and crumbled chevre at the end.
