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Caramelized Strawberry Salad Recipe Prep time 20 minutes Cook time 5 minutes Serves 4 to 6 Nutritional Info Ingredients For the dressing and strawberries 1/3 cup Boursin Garlic & Fine Herbs cheese (about 3 ounces), at room temperature 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 1 pound strawberries, hulled and halved or quartered if large 1 teaspoon balsamic vinegar 2 tablespoons freshly squeezed lemon juice (1 medium lemon) 1 tablespoon water, plus more as needed 1 tablespoon granulated sugar 1 tablespoon poppyseeds 1 teaspoon Dijon mustard Kosher salt Freshly ground black pepper For the salad base 2 medium romaine lettuce hearts, halved lengthwise and cut crosswise into 1-inch-wide strips (about 8 cups) 1 medium shallot, thinly sliced (about 1/4 cup) 1/3 cup fresh mint leaves, torn if large, divided 1/3 cup toasted almonds, hazelnuts, or pecans, coarsely chopped Instructions Make the dressing and strawberries Heat 1 teaspoon of the extra-virgin olive oil in a medium nonstick skillet over medium-high until shimmering
Do not use iceberg lettuce as it will make the salad watery
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