Serves 2
  • Leafy greens – enough to feed 2 people, wash and spun in a salad spinner (greens could be spinach, arugula, dandelion greens, head lettuce or a mix of anything you’ve got!)
  • ½ cup strawberries, hulled, washed and sliced
  • ¼ cup soft goat cheese or feta, crumbled


  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • ¼ cup olive oil
  • Salt and freshly ground pepper to taste

To make vinaigrette mix vinegar and honey in a small bowl. Slowly pour in oil while whisking constantly. Season with salt and pepper.

Place leafy greens on each plate. Arrange strawberries on top and sprinkle with crumbled cheese. Pour on vinaigrette and enjoy.

There should be lots of vinaigrette left. If can be store in the fridge for up to a week.