Recipe by Chef Jacquie
Juice of 1 large lemon (2-3 ounces)
10 fresh mint leaves, chopped fine
2-3 ounces of Extra Virgin Olive Oil
2 Tablespoons of honey
1 small package of Arugula
1 (16 ounce) pack of strawberries, rinsed, stemmed and sliced
12 mint leaves, cut into chiffonade strips
1 small package of soft goat cheese, crumbled
–Directions to Make the Vinaigrette
Add all ingredients in a sealed jar or container and shake vigorously until well blended.
–Directions to Make the Salad
In a large bowl add salad, strawberries and mint.
Pour half the vinaigrette in and toss salad to coat completely, if needed add more vinaigrette.
Place a large mound of salad in the center of a chilled salad plate.
Top with goat cheese and a little drizzle of vinaigrette.