Unfortunately, many people think eating salads have to be boring, bland, or the same thing every day, but this spring salad recipe proves it is anything but! It requires a little prep/cook time but I can ASSURE you it is well worth it. It's the second day in a row I'm eating it for lunch!
The warm beets start to melt the soft goat cheese.....the sweetness from the cool strawberries paired with warm, crispy prosciutto....the sweet and tangy vinaigrette drizzled over it all just pairs absolutely PERFECTLY!!! Ok, i'm drooling....on to the recipe.....
- 3 slices prosciutto
- fresh strawberries (chopped into bite size)
- 2 tbsp goat cheese
- chives (about 3 small stems, finely chopped)
- butter lettuce
- 1 heaping tbsp pine nuts
- golden beets, chopped into bite size (I found these pre-packaged from Trader Joe's)
(honestly, I don't measure it, I always just eyeball it and taste as I go along, so start here and adjust according to your taste)
- 1.5 tbsp good olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp minced garlic
- 1 tsp honey
- 1.5 tsp dijon mustard
- s + p
- whisk well
In the same pan add in your chopped beets and drizzle with a little olive oil. Cook until they start getting golden and warmed through.
While those are cooking, chop your strawberries into bite sized pieces and chop your chives.
When beets are almost done throw in 1 heaping tbsp of pine nuts and let them toast up and finish with the beets.
Set everything aside and whisk together dressing.
Chop up lettuce into smaller pieces, add crumbled goat cheese, then add warm beets and pine nuts, crumble prosciutto, top with strawberries and chives and then drizzle with dressing! Toss well and enjoy! Please let me know what you think!