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Strawberry and Arugula Salad
from the kitchen of Sharmagne Leland-St. John
1 tablespoon white balsamic vinegar
½ teaspoon chokecherry honey (if available*)
¼ teaspoon fleur de sel
1 tablespoon extra-virgin olive oil
4 cups arugula
¼ cup fresh basil leaves, torn into strips
½ avocado, cubed
1 cup fresh strawberries, sliced
4 radishes, thinly sliced
In a large bowl whisk together the vinegar, honey, salt and oil.
Add the arugula, basil and avocado into the dressing and toss well.
Top with the strawberries and radishes.
Chokecherry honey is available in many southwest states.
One may also purchase it on line. Substitute wildflower
honey if you can't find it.