Here's a colorful and refreshing recipe that's perfect for summer when Quebec strawberries are in season! It was inspired by my mother-in-law, who makes it a point to eat with her eyes as well as her mouth.
Preparation time: 10 minutes
Yield:4 servings
Ingredients
- 4 cups seasonal mixed greens
- 1 cup Quebec strawberries, cut in half
- 1/2 cup crumbled feta cheese
- 1/4 red onion, sliced into strips
- 1/4 cup chopped walnuts, toasted in a skillet
- 2 tablespoons of Apothicari Fire Vinegar
- 1 tablespoon Meaux mustard
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1 pinch of salt
- Pepper to taste
Preparation
- In a small bowl, marinate the red onions with a tablespoon of hot vinegar. Let stand for 10 minutes.
- In a Mason jar, combine the remaining tablespoon of fire vinegar, Meaux mustard, maple syrup, olive oil, salt, and pepper. Close the lid and shake.
- Place the mesclun leaves in a large salad bowl, then top with strawberries, feta cheese, walnuts, and marinated onions. Pour the dressing over the salad.
Enjoy your meal!
