½red onion (soaked in water to make onion taste more mild)
½cupsliced almonds or pecan pieces
½cupfeta cheese crumbles
fresh ground black pepper
balsamic vinaigrette
2tbspaged balsamic vinegar
2tbspDijon mustard
2tbsphoney
¼tspsalt
3 to 6tbspolive oil
Instructions
Wash and slice the strawberries and wash and dry the salad greens.
Thinly slice the drained ½ an onion
In a small saucepan over medium heat, toast the almonds for a few minutes until they are golden brown, stirring frequently and watching they don’t burn.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and salt. Gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
To serve, spread the greens on a plate and top with strawberries, red onion, almonds, feta cheese crumbles, vinaigrette, and several grinds of black pepper.