Summer Berry Bliss Salad

I've been on a Summer salad kick lately. One of my jaunts to Italy led me to order a dessert consisting of fresh strawberries drizzled with DOC balsamic vinegar. Yes, berries with vinegar—that's it. Luscious strawberries burst with sweetness, accented by tart and rich balsamic vinegar —so good.

That flavor combination inspires this salad. It is light and refreshing, bursting with sweet strawberries, peppery arugula, and creamy blue cheese. Toasted almonds add a delightful crunch, while the balsamic vinaigrette ties everything together.

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Ingredients:

• 5 ounces (143 grams) baby arugula (around 3 cups packed)

• 2 cups (276 grams) fresh strawberries, washed, hulled and sliced

• ⅓ cup (58 grams) crumbled blue cheese

• 2 cups (48 grams) slivered almonds, toasted

Balsamic Vinaigrette:

• 2 Tablespoons extra virgin olive oil

• 1 Tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon honey

• 1 teaspoon (5 grams) finely diced shallots

• Salt and freshly ground black pepper to taste
  

Method:

1. Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.

2. Toast the Almonds: Heat a dry skillet over medium heat. Add the almonds and toast for 2-3 minutes, stirring occasionally, until fragrant and golden brown. Watch closely to avoid burning. Remove from heat and set aside to cool slightly.

3. Assemble the Salad: In a large bowl, combine the arugula, sliced strawberries, and crumbled blue cheese. Toss gently to combine.

4. Dress and Serve: Drizzle the balsamic vinaigrette over the salad and toss to coat evenly. Sprinkle with toasted almonds and serve immediately.
   

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Tips:

• Want to make it a main course salad? Add grilled chicken or salmon for a protein boost.

• Not a fan of blue cheese? Feta or goat cheese would be delicious substitutes.

• If the strawberries are very juicy, you can add them just before serving to prevent the salad from getting soggy.

Chef's Notes:

The Dijon mustard in the vinaigrette not only adds flavor, but helps emulsify the oil and vinegar. Mustard seeds contain a substance called mucilage. Mucilage is a gel-like substance with emulsifying properties.

When mixed with liquids, it absorbs water and expands, creating tiny spheres around oil droplets. These spheres help suspend the oil in the vinegar, preventing them from separating. This is why a vinaigrette with Dijon mustard has a smoother, creamier texture compared to one without it.

Dijon mustard is definitely one of my pantry staples. It is not only for spreading on sandwiches but can also be added to breading, marinades, and sauces and used on charcuterie boards.

Balsamic vinegar is made from a reduction of Lambrusco and Trebbiano grapes. This style of vinegar originates from the Emilia-Romagna region of Italy (think Modena and Reggio Emilia). The grape must is reduced by half and then left to ferment and then age. Authentic balsamic vinegar must be aged for a minimum of 12 months. It is aged in barrels. With time and the use of wood barrels, the vinegar takes on complex flavors.

All balsamic vinegars are not all created equally. There are two types. One is the classic style, which is traditionally made and even has its rating system to indicate quality. A higher quality vinegar is marked "tradizionale" or "DOC" (Denominazione di Origne Controllata a.k.a. controlled designation of origin.) A traditional balsamic vinegar can be aged as little as 12 months up to 25 years. Some of these specimens can cost you over $100 for a tiny bottle.

Modern commercial balsamic vinegars, which are what you will most likely find at your local supermarket, are a lot cheaper, and the process of making them requires less time. The larger commercially produced balsamic vinegars are made by combining the grape must with wine vinegar. This speeds up the acidification process and then gets aged from 2 months to 3 years in large oak barrels. These vinegars are usually a lot less in price and more easily found.

I have had the chance to visit an estate just outside of Modena who makes balsamic vinegar, and it is a fascinating art to how they age it.

This summer salad captures the essence of that unexpected yet delightful Italian dessert. It's a symphony of sweet and savory, with juicy strawberries and creamy blue cheese balanced by the peppery bite of arugula and the rich tang of balsamic vinaigrette. Toasted almonds add a satisfying crunch, making this salad a light and refreshing way to celebrate the season. So ditch the heavy meals and embrace the sunshine – this salad is the perfect way to savor summer on a plate.