Strawberry Wedge Salad With Strawberry Balsamic Honey Vinaigrette
Strawberry Wedge Salad With Strawberry Balsamic Honey Vinaigrette
Ingredients:
- 1 Head of iceberg lettuce
- 1 C. fresh strawberries, chopped into 1/2″ pieces
- 6 Slices of bacon, cooked and crumbled
- 1/4 C. chopped, fresh green onion
- 4 oz. Crumbled feta cheese (goat cheese, or blue cheese are equally as good)
- 1/2 C. chopped pecans
- 1 T. honey
- 4 T. The Olive Tap’s Koroneiki or your favorite 100% Extra Virgin Olive Oil (or simply your favorite EVOO)
- 2 T. The Olive Tap’s Strawberry Balsamic Vinegar
- Salt and pepper to taste
Directions:
For the Strawberry Balsamic Honey Vinaigrette:
In a bowl, whisk together the strawberry balsamic vinegar and honey. Slowly add the extra virgin olive in a slow, steady stream and continue whisking to emulsify. Add salt and pepper to taste, and set aside.
For the Wedge Salad:
Loosen the core from the lettuce by gently banging it on cutting board; remove. Place the head of lettuce under cool running water, rinsing completely. Set aside to drain for a few minutes. Cut the head of lettuce into quarters and place each quarter on a plate. Spread each lettuce wedge with chopped strawberries, crumbled bacon, chopped green onion, crumbled feta, and chopped pecans. Drizzle the Strawberry Honey Balsamic Vinaigrette over each wedge and serve.
