Ingredients:

  • 5 ounces (140g) baby arugula
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (30g) sliced almonds
  • 1/4 cup (40g) thinly sliced red onion (optional)
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) maple syrup (or honey)
  • 1 teaspoon Dijon mustard
  • 1/4 cup (60ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat a small skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from skillet and set aside to cool.
  2. In a small bowl, whisk together balsamic vinegar, maple syrup (or honey), and Dijon mustard. Gradually whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  3. In a large bowl, combine arugula, sliced strawberries, crumbled feta cheese, and (if using) red onion.
  4. Drizzle the balsamic glaze over the salad. Gently toss to coat. Sprinkle with toasted almonds and serve immediately.