Arugula, Frisee, Red-Leaf Salad with Strawberries

Salad.jpg

Ingredients:

4 teaspoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon minced fresh thyme leaves

Coarse salt and ground pepper

3 cups baby arugula (about 2 ounces), washed and dried

3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces

3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces

1 pint strawberries, washed, dried, hulled, and quartered

1/2 avocado sliced

1/2 cup walnuts, toasted and coarsely chopped (optional)

2 Belgian endives, leaves separated, washed and dried

6 ounces goat cheese, crumbled (optional)

How To:

In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.

On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

Optional Garnish: I will change up this recipe by sprinkling either pepitas or sunflower seeds on top.

Adapted from Whole Living.