Arugala, Mozzarella Salad with Strawberry Vinaigrette
Bunch of local arugula, washed and crispened
Slices of local cheese such as mozzarella or goat
Strawberries for garnish
1 cup of walnut oil
1/3 cup local white wine vinegar
24 basil leaves from the garden
16 medium strawberries, local
Salt and pepper, to taste
Local honey, to taste, if more sweetness is desired
Assemble arugula and cheese on a salad or dinner plate.
In a blender or food processor, add all of the dressing ingredients and process until smooth.
Adjust taste and texture with additional oil and vinegar, strawberries. Add a drop or two of honey
if more sweetness is needed.
Drizzle over salad.
(NOTE: Remaining strawberry vinaigrette can be stored in a jar and seal tightly and refrigerated for up
to a week.)
Garnish with cut strawberries and serve.
ABOUT THE FARM STAND
226 East Montauk Highway
Hampton Bays, NY
Locally grown fruits and vegetables, baked goods, fresh cheese, yogurt and eggs, plants and trees.