Spring Frisée Salad with Strawberry Vinaigrette


  • 4 cups sliced fresh strawberries (21 oz.)
  • 6 cups frisée and/or mixed spring greens
  • 2½ cups cooked and cooled wheat berries (1 cup dry)
  • 1 medium fennel bulb, trimmed, quartered, cored, and thinly sliced (1 cup)
  • 2 cups sugar snap peas, halved diagonally
  • ½ of a small red onion, thinly sliced (⅓ cup)
  • 3 tablespoons chopped fresh mint
  • ¼ cup white wine vinegar
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons pure maple syrup
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. Set aside ½ cup sliced strawberries for the vinaigrette. In a large salad bowl combine frisée, remaining strawberries, wheat berries, fennel, snap peas, red onion, and 2 Tbsp. of the mint.
  2. For vinaigrette, in a small food processor or blender combine reserved strawberries, the remaining 1 Tbsp. mint, and the other remaining ingredients. Cover and pulse until smooth. Drizzle vinaigrette over salad and toss to coat.

comments powered by HyperComments