December 30, 2017
Lunch, Salads, Fruit Salad,
Vegetable Salad, Nuts/Seeds, Pecan, Fruit, Strawberry, Vegetables, Lettuce , Southern, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Spring, Kosher Dairy more
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"If your strawverries are large, cut them into eighths. Change the fruit with the season, so you always have a in-season fruit. Use plums, figs, or grapes! Vary the cheese with the fruit."
Combine the first 2 ingredients and 1 1/2 cups water in a large bowl. Whisk in the honey until the salt is dissolved and the honey is well blended. Add the strawberries;cover and let stand for 1 hour.
Pour the strawberry mixture through a wire-mesh strainer into a medium bowl. Reserve 2 tablespoons of the liquid.
Transfer the strawberries to a bowl. Season with kosher salt and freshly ground black pepper to taste.
Whisk together 1 tablespoon of vinegar, Dijon mustard, and the reserved 2 tablespoons strawberry liquid in a bowl. Add the oil in a slow stream, whisking constantly until smooth.
Cut the lettuce hearts in half crosswise, keeping the top 6 inches of each and reserving the ends for another use. Place the lettuce tops on a serving plate. Top with the strawberries, pecans, and cheese. Drizzle with the vinegar mixture.
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This salad was simply delicious. DH raved about the strawberries. Although I scaled this salad down for 2, I was able to adjust the vinegar/honey mixture perfectly. This salad will be a repeat at our house since strawberries are so readily available.