By / Photography By Guy Hand | March 01, 2014

Instructions

In a small skillet, over medium heat, sauté red onion in olive oil until cooked through, about 8 minutes. Season with salt and pepper.

Meanwhile in a small saucepan over medium heat, cook the balsamic vinegar until it is reduced to about 2 tablespoons. Add honey to the reduced balsamic and let cool.

Toss salad greens with extra-virgin olive oil, salt and pepper. Combine greens, sautéed onion, cucumber, pine nuts, strawberries and cheese crumbles (feta or goat) and drizzle with cooled balsamic reduction sauce.

The Story + Other Recipe(s):: The Strawberry Lady: Jo Ann Smith's Sweet Berry Patch


Recipe courtesy of Lisa Whisnant of the Blue Moon Yurt

 

Ingredients

  • 10 cups of tender salad greens, spring mix and arugula
  • 2 pints strawberries, halved, or sliced if large
  • ½ cup pine nuts, toasted
  • 1 cucumber, peeled, seeded and cut into half moons
  • 1 red onion, thinly sliced cross-wise
  • Feta or goat cheese crumbles, to taste
  • ¼ cup balsamic vinegar
  • Extra-virgin olive oil, as needed
  • 2 tablespoons honey
  • Kosher salt
  • Pepper

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