Serves 4-6

This is a great salad to enjoy in the spring and when green garlic and strawberries are in season.  Serve it with a grilled meat dish.

Ingredients

Juice from 1 lemon

1 tablespoon red wine vinegar

1 tablespoon honey

Sea salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup Gaviota strawberries, hulled and halved

1 green garlic bulb, thinly sliced

1/4 cup pine nuts

4 ounces plain goat cheese

4 cups wild arugula

Instructions

Put the lemon juice, vinegar, honey, salt, and pepper in a bowl.  Whisk in the olive oil and taste for seasoning.  Set aside.

Heat a medium pan over medium-high heat.  Add the pine nuts and cook for 4 minutes, until lightly browned, stirring.  Remove from the heat and set aside.

In a large bowl, gently toss the arugula, pine nuts, green garlic, and strawberries.  Add the vinaigrette and toss to combine.  Season with salt and pepper.  Arrange the salad on a serving platter or individual plates.  Sprinkle the goat cheese over the top and serve.