The amounts listed here are vague because I don’t ever measure anything (that’s why I’m not much of a baker).
1 share lettuce (1/2 lb.), washed
1 share arugula (1/4 lb.), washed
1 pt. strawberries, washed and sliced
2-3 T. chopped pecans or almonds, raw or dry toasted
Fresh chevre crumbles
1 sprig lemon balm leaves, rinsed
3-4 chive leaves, rinsed
2-3 T. shiitake soy sauce
2-3 T. balsamic vinegar
1-2 T. olive oil
1/2 – 1 t. honey (optional)
pinch of anise seed (my secret ingredient)
sprinkle of garlic powder
Chop the balm and chives together and place in a small bowl.
Add remaining dressing ingredients and whisk together. Set aside.
Place lettuce and arugula a large bowl and use kitchen shears to cut into bite sized pieces. This is a great way to get through lots of lettuce so it takes up less space in the bowl.
If you are making salad for the week, only chop up what you will be eating right now, and assemble salads just before eating. Add strawberries and sprinkle over the pecans. Pour over the salad dressing and a small sprinkle of chevre, saving most for the individual servings.
Use tongs to mix the salad, tossing to coat entirely with the dressing. Serve immediately, adding chevre on the plate.