Ingredients
Balsamic Dressing
- 2 tbsp extra-virgin olive oil
- 2 ½ tsp balsamic vinegar
- 1 ½ tsp dijon mustard
- 1 tsp honey, or maple syrup1
- pinch garlic powder
- black pepper
- pinch salt
Salad:
- 2 cups arugula
- 4 - 5 medium strawberries
- 2 tbsp red onion
- 2 - 3 tbsp feta, or goat cheese1
- 2 tbsp roasted sunflower seeds
- 1 - 2 lemon cheeks, to serve
Method
Balsamic Dressing
- In a small bowl, add the olive oil, balsamic vinegar, dijon mustard, honey, garlic powder, pepper, and salt. Whisk until emulsified and then set aside.
Prep Salad Ingredients
- Wash and gently dry the arugula and strawberries. Cut off the top of the strawberries and thinly slice just before serving.
- Thinly slice red onion and place it in a small bowl with cold water for 1-2 minutes to remove the bite, then drain and pat dry.
- If your sunflower seeds are not pre-roasted, toast them in a pan over medium heat (no oil), tossing occasionally, until lightly golden brown. Set aside to cool.
Assemble Arugula Salad
- Divide the arugula into two bowls, top with the thinly sliced strawberries, red onion, crumbled feta or goat cheese, and the sunflower seeds.
- Drizzle the dressing over both salads, reserving about 1-2 tbsp. You will likely not use it all and can save it for another day. Toss the salad with the dressing and drizzle the juice of 1 lemon cheek on each or to taste. Enjoy!