Last week I sat down and planned out my life for the next 6-8 weeks. I wrote down all of the things I wanted to get done (both online and offline) before the baby gets here and thoughtfully assigned each week its tasks.
Over an hour later I looked at my schedule which contains, among other things, the rest of the Staying Whole Series, six “maternity leave” blog posts, 10 days worth of frozen dinners, a painted bedroom, several book reviews, my 4-year-old’s birthday, and I suddenly got very overwhelmed.
And lazy. So I plopped myself on the couch, finished off a container of Nutella (with a spoon) and watched a couple episodes of Chopped.
Along with being apathetic and lazy, did I mention my sweet tooth is out of control this time around? Maybe that’s why I love this vinaigrette so much. In my defense, I did cut the amount of maple syrup in half. (The original amount was double what it is in the recipe below — good grief!) It’s become one of my favorite salad dressings and is fantastic with a simple green salad with strawberries.
Spring Greens & Strawberry Salad + Maple Vinaigrette
Yield: 4-6 servings
Prep Time: 15 minutes
Total Time: 15 minutes
For the Maple Vinaigrette:
1/2 teaspoon dried basil
1 teaspoon dry mustard
1/4 cup balsamic vinegar
3 Tablespoons maple syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup extra-virgin olive oil
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste
For the Salad:
5-6 fresh strawberries, tops removed and sliced
1/2 cup walnuts, pecans, or almonds, roughly chopped
1/2 cup goat cheese or blue cheese crumbles
12 ounces of spring greens salad mix
To make the vinaigrette:
In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)
To make the salad:
Toss about 1/3 cup of dressing with the salad greens and divide among plates. Add strawberry slices, nuts, and cheese over top.
From Perry's Plate
Dressing adapted slightly from the Jackson Hole Cooks! cookbook