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Strawberry Kumquat Salad

Course Main Course, Salad, Side Dish
Total Time 45 minutes
Servings 2

Ingredients

Almonds

  • 1/4 cup almonds
  • 2 tsp balsamic vinegar
  • 1 1/2 tbsp honey
  • 1/8 tsp salt
  • 1/16 tsp pepper

Vinaigrette

  • 2 strawberries 3 tbsp
  • 1 tsp balsamic vinegar
  • 4 tsp honey
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp salt
  • 1/8 tsp pepper

Salad

  • 6 cups baby spinach
  • 2 tbsp basil torn more for garnish
  • 8 strawberries sliced
  • 3 cups cucumber ribbons 1 cucumber
  • 2-3 slices prosciutto
  • 2 tbsp goat cheese
  • 6 kumquats sliced and deseeded
  • salt and pepper to taste

Instructions

Almonds

  • Mix all of the ingredients in a small skillet. Heat over medium-high heat. Cook until the liquid has thickened and is starting to brown. Remove from the heat and spread on a greased piece of parchment. Cool completely, chop, and set aside until ready for use. Store in an airtight container.

Vinaigrette

  • Place all of the ingredients in a jar. Blend with a hand blender. Refrigerate until ready to use.

Salad

  • Preheat the oven to 350 degrees. Lay the prosciutto on a sheet pan lined with parchment and bake for 15-20 minutes until crispy. Set aside to cool.
  • In a bowl mix the spinach, cucumber, basil, strawberries, kumquats, and dressing. Season to taste. Divide the salad between two plates. Break the prosciutto into pieces and sprinkle over the salad. Garnish the salad with goat cheese, almonds, and basil.