Ingredients
- Mixed fresh greens (such as arugula, baby spinach, and watercress) – 4 cups
- Thinly sliced radishes – 1 cup
- Blanched green beans – 1 cup
- Fresh strawberries, sliced – 1 cup
- Crumbled goat cheese or feta – ½ cup
- Chopped fresh herbs (chives, tarragon, and parsley) – 2 tablespoons
- Sliced cucumber – ½ cup
- For the dressing:
- Extra virgin olive oil – 3 tablespoons
- White wine vinegar – 1 tablespoon
- Dijon mustard – 1 teaspoon
- Honey – 1 teaspoon
- Salt and freshly ground black pepper – to taste
Instructions
- Wash and dry all fresh greens thoroughly. Place them in a large salad bowl.
- Thinly slice radishes and cucumbers, then add to the greens.
- Blanch the green beans in boiling water for 2-3 minutes until tender but crisp, then plunge into ice water to retain color and texture.
- Slice the strawberries and chop the herbs finely.
- Add the green beans, strawberries, and herbs to the greens.
- Crumble the goat cheese or feta over the top.
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper until fully blended.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
- Best enjoyed immediately for optimal freshness and crispness.
- Prepare and refrigerate the ingredients separately if making ahead; assemble just before serving.
- Use high-quality, fresh ingredients to enhance flavor and authenticity.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salads
- Method: No-cook, assembly
- Cuisine: Victorian, Edwardian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 150 kcal Kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg