Ingredients
For the Salad
1½ cups packed Baby Spinach
6-7 Fresh Strawberries, quartered or thickly sliced
⅛-¼ cup Walnuts, roughly chopped
⅛-¼ cup Pecans, roughly chopped
2 tbsp Hemp Hearts
For the Blueberry Balsamic Vinaigrette
1 tbsp Honey
½ tsp Stone Ground Mustard
4 tbsp Aged Blueberry Balsamic Vinegar
¼ t Salt
3 tbsp Walnut Oil
3 tbsp Extra Virgin Olive Oil
Instructions
For the Dressing
In a mini blender, combine all ingredients and blend until emulsified.
If you don’t have a mini blender: Whisk together honey, mustard, raspberry balsamic vinegar, parsley, oregano and salt in a bowl until well combined.
Continue to whisk as you add the oils. Mash raspberries gently with a fork and stir in.
Pour into a dressing bottle. Let set in the refrigerator overnight to let the flavors meld together. This dressing pairs perfectly with crushed pecans on a lush bed of chopped greens.
For the Salad
Layer all salad ingredients in the order in which they are listed for a beautiful presentation of a delectable salad. Top with dressing and serve immediately.
