Greek Summer Salad: Strawberries And Feta On Mixed Baby Greens - cooking recipe

Ingredients

8 ounces mixed baby greens
2 tablespoons fresh tarragon, chopped
1/2 pint fresh strawberries, sliced
2 ounces kalamata olives, pitted and sliced
1/3 cup walnuts, chopped and toasted
3/4 cup feta cheese, crumbled
lemon zest
Greek Vinaigrette
3 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon garlic, finely minced
1 teaspoon shallot, finely minced
1/2 teaspoon Greek oregano
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil
6 tablespoons light olive oil

Preparation

Wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. Set aside.
In a large serving bowl, whisk together the first 7 VINAIGRETTE ingredients. Continue whisking while adding a slow and steady stream of extra-virgin olive oil, followed by the mild/light olive oil. Whisk until you get a creamy, emulsified mixture. (Makes about 1 cup. Refrigerate in an airtight container for up to 2 weeks.).
Add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.
Equally divide your salad and place on chilled plates; top with the walnuts, feta, and lemon zest. Do like the Greeks, serve with crusty Italian or French bread to mop up the leftover vinaigrette and strawberry juices.