Ingredients
½ cup macadamia nuts, split into half and toasted
2 cups Michigan strawberries, washed and drained, cut into halves
⅓ cup balsamic vinegar
1 cup vegetable oil
Romaine lettuce, (1 head) or Bibb lettuce, cut into bite sizes
1 cup arugula
4
Belgian endive, large, washed and dried cut into bite sizes
¼ cup goat cheese, crumbled
Salt and pepper
Preparation
Using a food processor, puree 1⅓ cups of the sliced strawberries with vinegar.
Add the oil and process for 30 to 40 seconds until the dressing is well combined.
Season with salt and pepper and add a teaspoon or two of sugar If the berries are not sweet.
Arrange the greens on your plate starting with the romaine lettuce, arugula, and then the endive.
Add slices of strawberries in the center and top with macadamia nuts and goat cheese. Drizzle the sauce on top and serve!
