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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.


Editor's Note:
Chokecherry honey is available in many southwest states.
One may also purchase it on line. Substitute wildflower
honey if you can't find it.
 

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