Strawberry and Goat Cheese Salad

A refreshing summer salad featuring ripe strawberries, creamy goat cheese, and crisp mixed greens, drizzled with a simple balsamic vinaigrette.

Mixed salad greens (150-200 g / 5-7 oz)
Strawberries (450 g / 1 lb, sliced)
Goat cheese (100 g / 3.5 oz, crumbled)
Toasted nuts (75 g / 2.5 oz, walnuts or pistachios, roughly chopped)
Red onion (50 g / 1.8 oz, thinly sliced, optional)
Balsamic vinegar (45 ml / 3 tbsp)
Extra-virgin olive oil (120 ml / 1/2 cup)
Dijon mustard (5-7 g / 1 tsp)
Honey (10-15 g / 1 tsp)
Kosher salt and black pepper to taste

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Preheat a skillet over medium heat and toast the nuts for 3-4 minutes until fragrant and lightly browned, then remove to cool.
Hull and slice the strawberries; thinly slice the red onion if using.
In a small bowl, whisk together balsamic vinegar, olive oil, mustard, honey, salt, and pepper until emulsified.
In a large bowl, combine the mixed greens, strawberries, and goat cheese. Drizzle with half the vinaigrette and toss gently.
Top with toasted nuts and the remaining dressing to taste. Serve immediately on chilled plates.

Dress the salad just before serving to keep greens crisp. Store leftover components separately.