This salad recipe is really just a suggested combination of fresh ingredients you might find at the market in early summer. Tatsoi is a tender Asian green with spoon-shaped leaves, but you could also use arugula or baby kale here.

Serves 2

  • 1 ½  to 2 cups small Tatsoi leaves (or other baby greens)
  • ¾ cup sliced very ripe strawberries (stemmed and cored if necessary)
  • 1 to 2 tablespoons crumbled fresh goat cheese
  • toasted sesame seeds, toasted sliced almonds, or toasted pecans
  • grated orange zest (optional)
  • 1 to 2 tablespoons Farmhouse Vinaigrette

1. Arrange two salad plates on  your counter.

2. Arrange Tatsoi leaves and sliced strawberries slightly overlapping on the salad plates.

3. Sprinkle with goat cheese, toasted nuts, and orange zest (if using). Drizzle with vinaigrette. Serve right away.