2 Tbsp Spectrum Extra Virgin Olive Oil – Aisle 3

BioNaturae Balsamic Vinegar – Aisle 3

Salt – Aisle 2 or Bulk Aisle 5

Freshly Ground Pepper – Bulk Herbs & Spices

1/3 Cup Raw Walnut Pieces, toasted in dry skillet and cooled – Bulk Aisle 5

4 oz. Montchevre Fresh Goat Cheese, room temp – Cheese Case

8 Cups Baby Spinach, Spring Mix, or Broken Romaine – Produce

15 Medium-sized Strawberries, washed and hulled – Produce

Place goat cheese in a bowl and, using a whisk, whip in 1 Tbsp balsamic vinegar (or to taste). Sprinkle with a bit of salt and fresh ground pepper.  Rinse and dry the salad greens, then divide onto 4 plates. Sprinkle the greens with ½ Tbsp of olive oil and ½ Tbsp of balsamic vinegar over each plate of greens. Slice the strawberries and scatter on top, then add the toasted walnuts. Spoon a large dollop of the goat cheese on top, and serve.

 Adapted from www.gust-blog.blogspot.com