Ingredients
2tbspchampagne vinegar
1tbspfresh lemon juice
1tsphoney
salt and pepper,to taste
¼cupolive oil
⅓cupalmonds,sliced
1bunchwatercress,,(about 4 cups), any thick stems removed
½cupbasil leaves,or basil leaves, or a combination of both
16ripe strawberries,hulled and halved lengthwise
6radishes,thinly sliced
1Persian cucumber,or English cucumber, thinly sliced
½cupfeta,(4 oz), crumbled
Preparation
Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake for 7 to 9 minutes, until golden and fragrant. Set aside to cool.
In a small bowl whisk the vinegar, lemon juice, honey, salt and pepper. Gradually whisk in the oil. Taste and add more honey, salt, or pepper, if you like.
In a salad bowl, toss the watercress, mint and/or basil, strawberries, radishes, and cucumber with half the dressing. Taste and continue adding additional dressing until the salad is evenly coated with dressing and flavorful.
Top with crumbled feta and toasted almonds, and serve.
