Ingredients

Maple Dijon Dressing
2 tbsp olive oil
2 tbsp dijon mustard (smooth or grainy)
2 tbsp maple syrup
1 tbsp apple cider vinegar
1/4 tsp salt
1/4 tsp fresh cracked black pepper

Salad
mixed greens (aka rosé, spring mix, california, mesclun [or diy your own mix])
strawberries, sliced
pecan or walnut halves
goat’s cheese, crumbled
red onions, thinly sliced (by hand or with a mandoline)

Method

1. Add all dressing ingredients into a small mason jar or reusable dressing bottle. Secure the lid tightly and shake to combine.
2. Add all salad ingredients to a bowl. For visual appeal, start with greens, then top with strawberries, then nuts and goat’s cheese, then give it some height with the thinly sliced onions in the middle.
3. Dress with desired amount of the dressing just before serving. Leftover dressing can be kept in the fridge for up to 1 week.

Notes:

1. If you prefer honey (or any other liquid sweetener) to maple syrup, feel free to substitute it in this recipe. Since honey itself is thicker than maple syrup, you may want to warm it up before mixing so that it incorporates well with the other dressing ingredients. I recommend choosing a local, raw honey when possible for the greatest benefits.
2. If serving to company right away, dress the greens before intentionally placing the other salad ingredients on top. This helps to maintain presentation when serving individual portions at the table.
3. I love to use the dressing for individual salads for myself, and then use the leftovers for marinating chicken or pork before its expiry date.