Strawberries are available in many places year-round, but when the weather starts warming up, bright red, fragrant strawberries begin showing up in abundance at our Farm Stand in Carmel Valley, CA, and at our local farmer’s markets. Our co-founder Myra Goodman loves eating them fresh, cut up on cereal, dipped in melted chocolate...and she's featured them in many of her salad recipes.
"This is a great salad to try," she says. "I particularly like the combination of strawberries with spicy arugula, succulent endive, creamy goat cheese and the sweet crunch of toasted pecans. The golden balsamic dressing is a perfect complement, and I toss the berry slices in a bit of the dressing before adding them to the salad."
"I always buy organic strawberries. The chemicals used to grow conventional strawberries are especially toxic, and strawberries are always on the Environmental Working Group's list as one of the produce items with the most pesticide residues."
To make the vinaigrette, combine the oil, vinegar, mustard, salt and a few grinds of black pepper in a small jar. Seal tightly and shake vigorously to combine. Set aside at room temperature.
In a small bowl, toss the strawberries with 1 tablespoon of dressing. Place the arugula in a large salad bowl.
Discard any bruised or discolored leaves from the endives. Cut crosswise into thin slices starting at the tip end. Discard the stem end. Add the endive to the arugula and toss to combine. Add some of the vinaigrette and toss again. Taste and add more dressing if desired.
Transfer the salad to a large platter or divide among salad plates. Arrange the strawberries atop the greens, and sprinkle with goat cheese and pecans. Serve immediately.