Equipment Needed
- A large, wide salad bowl (for beautiful presentation)
- A small whisk or a jar with a tight-fitting lid
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Salad servers or tongs
Step-by-Step Instructions
First, I always make my dressing right in the bottom of my serving bowl. It saves on dishes and lets you dress the salad perfectly. I whisk together the olive oil, balsamic vinegar, honey, Dijon, and minced garlic until it’s beautifully emulsified—you’ll see it turn from separate ingredients into a glossy, cohesive dressing. I season it generously with salt and pepper, then give it a taste. Here’s my tip: I always think it needs a pinch more salt than I expect to balance the vinegar’s acidity and the fruit’s sweetness.
Next, I prep my red components. I hull and slice the strawberries, aiming for uniform pieces so every forkful gets a bit. For the cherry tomatoes, I halve them and sometimes give them a gentle squeeze over the sink to remove excess juice and seeds; this prevents the salad from getting soggy. I scatter these directly over the dressing in the bowl. I’ve found that letting them marinate in the dressing for just a few minutes while I prep everything else intensifies their flavor wonderfully.
Now, for the greens and blues. I gently pile the fresh baby spinach or mixed greens on top of the red fruits—this creates a barrier and keeps the delicate greens from wilting until you’re ready to serve. Then, I artfully scatter over the blueberries, the creamy crumbles of cheese, and the diced avocado. I add the thinly sliced red onion here if I’m using it; its sharpness is fantastic. A crucial tip: I wait to add the candied nuts until the very last second before tossing to preserve their satisfying crunch.
Finally, the grand toss! Right at the table, just before we eat, I use my salad servers and toss everything together from the bottom up, ensuring that glorious dressing coats every leaf, berry, and cheese crumble. The first time I made this, I tossed it too early and the spinach went limp—now I know better. Watching the colors swirl together is part of the fun. The moment it’s evenly dressed, it’s ready to serve immediately for the ultimate crisp, fresh experience.(See the next page below to continue…)