Farmer's Market Strawberry Bacon + Blue Cheese Salad

An oval serving dish filled with baby salad greens, strawberries, hard boiled egg halves, pecans and caramelized onions on a wood table.

Farmer's Market Strawberry Bacon + Blue Cheese Salad

Hit the farmer’s market this weekend and grab up ingredients to make this super flavorful Strawberry Bacon + Blue Cheese Salad! It’s a perfect light, summertime meal.

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Main Course, Salad, Side Dish

American

567 kcal

Ingredients

Caramelized Onions

1 teaspoon extra virgin olive oil
1 medium sweet onion, sliced into thin half moons
¼ teaspoon kosher salt
fresh cracked black pepper

Sherry Honey Vinaigrette

¼ cup sherry vinegar
1 tablespoon honey
½ cup extra virgin olive oil
2 tablespoon fresh basil, chopped

Salad

6 ounce mixed baby greens, or a single variety like arugula, spinach, cress, etc.
8 ounce strawberries, hulled + sliced
4 large hard-cooked eggs, peeled + halved
4 strips crispy bacon, crumbled
2 ounce blue cheese, crumbled
2 ounce nuts, glazed or toasted, your choice

Instructions

Caramelize the onions: heat the oil in a skillet over medium high heat. Once shimmering, add the onions and season with salt + pepper. Stir to coat with the oil then spread them out evenly across the pan. Reduce the heat to medium. Allow the onions to brown, stirring occasionally so they cook evenly + don't burn. Once they are a deep brown and tender, stir in a splash of sherry vinegar. Set aside to cool.
Make the vinaigrette: whisk together the 1/4 cup of sherry vinegar, honey and a pinch of salt. Slowly pour in the oil as you continue to whisk. Taste and season with additional salt + pepper, as needed. Stir in the chopped basil.
Assemble the salad: Place the greens into a large serving bowl. Distribute the strawberries + halved eggs throughout. Sprinkle with caramelized onions, crumbled bacon, blue cheese and nuts. Drizzle the dressing all over, or serve it on the side.

Notes

The dressing does not include an emulsifier, so it will separate as it sits. Make the vinaigrette in a mason jar so you can shake it up just before serving. You can also add a teaspoon or more of dijon mustard to the dressing to help keep it from separating.
If you’d like to make this ahead, assemble the salad, cover and store it in the fridge. Store the dressing in a separate container at room temperature. Drizzle on the dressing just before serving.

Nutrition

spring, stove top, summer

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