Mom deserves something special and this not-too-sweet, creamy vinaigrette delivers! The microgreens bring peppery radish, sweet beets, earthy amaranth and earthy red cabbage adding complexity that delights without overpowering. This salad is all about delicate and elegant balance.
- 2 cup Sunnies
- 2 cup Mother’s Day blend
- 1/4 cup slivered almonds
- 1 tbs roughly chopped shallot
- 5 large strawberries, hulled
- 1/4 cup white balsamic vinegar
- 2 tsp sugar
- 1/4 cup neutral oil like Canola or avocado
Make vinaigrette: Place shallot, strawberries, balsamic vinegar and sugar in a blender. Season with a small pinch of salt and blend to purée. While the blender is on, drizzle in oil to form a creamy emulsion.
Assemble salad: toss sunnies and Mother’s Day blend. Drizzle 2-3 tbs dressing over each of four plates. Top with 1 cup of mixed greens and 1 tbs of slivered almonds.
TIP: Why am I using more processed ingredients like Canola oil and white sugar in this vinaigrette? They have more neutral flavors, allowing the more delicate strawberries and white balsamic to shine through.