HealthCorps Ambassador, Chef George Duran, Whips up a refreshing, scrumptious salad

Posted 03/18/2014 | By HealthCorps

We asked Chef George Duran for a favorite salad recipe. He replied, “Fruit in salads is one of my favorites. Here the sweetness of the strawberries contrasts perfectly with the peppery arugula, and the balsamic vinegar’s complex flavor brings two tastily together.”

Strawberry Arugula Salad

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Prep: 15 minutes / Cook: 5 minutes / Yield: 4 servings

1/2 cup pine nuts

1 (6-ounce) bag arugula

1 cup fresh mint leaves

1/2 cup strawberries, hulled and sliced

4 ounces mild fresh goat cheese, crumbled (1 cup)

1 tablespoon honey

2 teaspoons lemon juice

2 teaspoons balsamic vinegar

2 tablespoons extra virgin olive oil

Kosher salt or table salt and

Freshly ground black pepper, to taste

Directions:

Put the pine nuts into a small skillet and toast them over medium heat, tossing until they are golden brown, about 5 to 6 minutes.

Put the arugula and mint leaves into a large salad bowl. Slice the strawberries and add them to the arugula along with the goat cheese. In a small bowl, whisk together the honey, lemon juice, and vinegar, then whisk in the olive oil and season with salt and pepper. Pour the dressing over the salad and toss well. Serve immediately.

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