Strawberries take center stage in this fresh, bright, beautiful salad, which features an easy vinaigrette to tie it together. Frisée is a curly-edge salad green that you may see labeled as curly endive. If you don’t find it in your grocery store, pick up a bag of mixed salad greens—frisée may be part of the mix. Quinoa is a nutty ancient grain that is a protein source.
INGREDIENTS:
4 cups sliced fresh organic strawberries (21 oz.)
6 cups frisée and/or mixed spring greens
21⁄2 cups cooked and cooled quinoa
1 medium fennel bulb, trimmed, quartered, cored, and thinly sliced (1 cup)
2 cups sugar snap peas, halved diagonally
1⁄2 of a small red onion, thinly sliced (1⁄3 cup)
3 tablespoons chopped fresh mint
1⁄4 cup white wine vinegar
2 tablespoons Dijon-style mustard
2 teaspoons pure maple syrup
Sea salt and freshly ground pepper to taste
Set aside 1⁄2 cup sliced strawberries for the vinaigrette. In a large salad bowl combine frisée, remaining strawberries, quinoa, fennel, snap peas, red onion, and 2 Tbsp. of the mint.
For vinaigrette, in a small food processor or blender combine reserved strawberries, the remaining 1 Tbsp. mint, and the other remaining ingredients. Cover and pulse until smooth. Drizzle vinaigrette over salad and toss to coat.
I command you: be strong and steadfast! Do not fear nor be dismayed, for the LORD, your God, is with you wherever you go. Joshua 1:9
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