Step 1

DRESSING: Add the strawberries, water, balsamic vinegar, shallots, mustard, honey, salt, and pepper( to taste-- I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper) to a small blender jar. Blend on high until a smooth puree is formed, about 10 seconds.

Step 2

DRESSING CONTINUED: Add in the olive oil and blend until the dressing is thickened and emulsified. Taste the vinaigrette and adjust the seasoning as desired. Transfer dressing to a jar and refrigerate until ready to serve. It is best to use the dressing the same day. Vinaigrette can be stored in an airtight container and refrigerated for up to 2 days.

Step 3

SALAD PREP: Wash and completely dry fruit. In a large bowl, add the mixed green lettuce. Top with sliced peaches, sliced strawberries, blackberries, almonds, and feta or goat cheese. Right before serving, add the desired amount of dressing to the salad (Read instruction #4 first). We use just over 1/3 of the dressing on this particular salad recipe; save leftover dressing in the fridge for up to 2 days and top other salads or veggies with it.

Step 4

MAKE AHEAD/STORAGE: If you are making this ahead of time, do not add the almonds, cheese, or dressing. Those ingredients don't sit well with this salad. Additionally, if you plan on having leftovers, only add almonds, cheese, and dressing to the portions that will get finished in the same day. Once dressed, this salad needs to be eaten promptly.