Strawberry Summer Salad with Mango-Lemon Vinaigrette
Today, we're sharing a recipe that's a delightful mix of local inspiration and gourmet innovation. Meet our Strawberry Summer Salad, a dish directly inspired by the creative geniuses at Whistle Punk Farm Food Truck. They sparked our imagination when they used our Mango Pulp Vinegar on a similar salad. Their twist?
We've added crisp arugula and spinach, crunchy bourbon black pepper spiced walnuts, creamy goat cheese, and dressed it in a Mango-Lemon Vinaigrette.
Enjoy this taste of summer-- just another easy way of using our oils and vinegar!
Strawberry Summer Salad with Mango-Lemon Vinaigrette
Heat the oven to 350 and line a baking sheet with parchment paper and set aside.
Add the walnuts to a large mixing bowl and drizzle them with the olive oil. Using a spoon stir the nuts to coat them well with the oil.
Sprinkle the Bourbon Barrel Smoked Black Pepper over the olive oil coated nuts and stir them well to evenly distribute.
Pour the nuts onto the prepared baking sheet and spread them out evenly across the pan.
Roast for 10 minutes, checking and stirring them around a couple of times to ensure they aren't burning. Ovens can run at different temperatures so be on the lookout from 8 minutes on!
Remove from the oven and allow them to cool completely in the pan. When cooled, chopped walnuts.
Salad
In a large bowl, add all ingredients except for oil and vinegar.
In a small bowl, whisk together oil and vinegar until blended.
Drizzle vinaigrette on salad and toss to coat everything. Serve immediately.
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