Ingredients:

1 Tablespoon Granulated Sugar

1 pound fresh Strawberries

1/2 cup olive oil

3 Tablespoons Balsamic Vinegar

Mixed Greens: of your choosing (Romaine, Red Leaf, Arugula, Radicchio, Spinach, Endive)

Candied Almonds (recipe follows) 

Course Salt and Fresh Cracked Pepper to taste (optional)

Directions:

Clean, hull, and slice the strawberries lengthwise

The Dressing:

Take 1/3 cup of the sliced strawberries: and add the sugar, and Balsamic vinegar, to a blender. Puree the ingredients. Once pureed, in a slow yet steady stream add the olive oil while the blender is running through hole in lid of the bender top.  Once emulsified, add the course salt and fresh cracked pepper to taste if desired.

The Candied Almonds:

In a teflon coated small pan, add one cup of unsalted roasted whole almonds. 2 tablespoons of granulated sugar, and 1/2 teaspoon of fresh cracked pepper. Heat the pan over medium high heat, continuously stirring the nuts, with the twines on a fork until, the sugar has liquified and coats the almonds entirely. Remove from heat and allow to cool on parchment paper. Breaking up large clumps and pieces as the nuts cool, periodically.

Clean and cut Mixed greens and top with fresh sliced strawberries, and candied almonds, drizzle with strawberry vinaigrette, and serve immediately!

*Pecans or Walnuts can be substituted in this Everyday Gourmet offering from Scratch Catering

Simple Citrus Summer Salad

Ingredients:

1/3 cup Toasted Pine Nuts

1 pint -Split Grape Tomatoes

1/4 thinly sliced red onion, on a mandolin, or straight edge of a cheese grater

Mixed Greens: of your choosing (Romaine, Red Leaf, Arugula, Radicchio, Spinach, Endive)

1/3 cup olive oil

1 whole Lg. lemon: zested and then juiced (only need 1 teaspoon of Fresh "fine" lemon zest)

1/2 teaspoon minced shallot

1/2 teaspoon spicy mustard

2 teaspoons of granulated sugar

Directions:

Clean and Cut mixed greens

Clean and split in half lengthwise, the grape tomatoes

Toss all ingredients together, Toasted Pine Nuts, Tomatoes, Mixed Greens, and Thinly Sliced Red Onion

The Dressing:

In a bowl or blender, mix  the juice of one large lemon with 1 teaspoon of fresh lemon zest, 1/2 teaspoon of minced shallot, 1/2 teaspoon of spicy mustard, and 2 teaspoons of sugar, mix vigorously with a whisk, add 1/3 cup olive oil last in a slow steady stream, while whisking or blending, to allow the oil to blend, catch, emulsify (come together) with the other ingredients.

Toss together the mixed greens, split grape tomatoes, onion, and toasted pine nuts, drizzle with the Fresh Lemon Vinaigrette and serve immediately!