1⁄2 cup white verjus
1 small shallot, minced
1 Tablespoon Dijon mustard
1⁄4 cup canola oil
8 ounce mixed lettuce greens
8 ounce fresh strawberries, hulled & sliced
4 ounce goat feta or plain feta, crumbled
2 ounce Marcona almonds
Salt & pepper to taste
1. In a small bowl, combine the verjus, shallot and Dijon. Slowly whisk in the canola oil. Salt and pepper to taste.
2. In a large bowl, combine the mixed lettuce greens, strawberries, feta and almonds.
3. Lightly dress with the verjus vinaigrette and assemble on plates, being sure to evenly distribute the ingredients.
Suggested Pairing: Dry Riesling (Free Run Cellars); Moscato (Tabor Hill); or Pinot Blanc (Free Run Cellars).