PHOTO: JOHNNY AUTRY
Ingredients
- 2 Tbsp. red wine vinegar
- 1 Tbsp. finely chopped shallot (from 1 shallot)
- 1 1/2 tsp. honey
- 1/2 tsp. Dijon mustard
- 3 cups sliced strawberries (from 1 lb. fresh strawberries), divided
- 3/4 tsp. kosher salt, divided
- 1/4 cup extra-virgin olive oil
- 5 cups baby spring mix (from 2 [5-oz.] pkg.)
- 1 (4-oz.) feta cheese block, crumbled
- 1 medium shallot, thinly sliced lengthwise
- 1 cup yellow cherry tomatoes, halved
- 8 bacon slices, cooked and coarsely chopped
Directions
- Place red wine vinegar, finely chopped shallot, honey, Dijon mustard, 1 cup of the strawberries, and ¼ teaspoon of the kosher salt in a blender. Process until smooth, about 30 seconds. With blender running, gradually drizzle in oil, processing until mixture is smooth and combined, about 30 seconds.
- Arrange spring mix on a large platter. Top with feta, sliced shallot, tomatoes, bacon, and remaining 2 cups strawberries and ½ teaspoon salt. Drizzle vinaigrette over salad, and serve immediately.