Herby Greens & Strawberry Salad

• any combination of fresh herbs and baby greens*
• very ripe fresh strawberries, washed and hulled
• olive oil (don't be too heavy handed, just enough to lightly coat)**
• sea salt
• very thin slices of red onions (use a mandoline at the thinnest setting), cut in half
• balsamic vinegar**
• soft goat cheese
• fresh grinds of black pepper (optional)

1. * arugula, sorrel, herb mix, power mix, baby spinach, spring mix, etc. (soft stuff)rnrn** dressing the salad is more olive oil than usual with balsamic for flavoringrnrnThis salad is slightly wilted using an unusual method and non-traditional dressing proportions.
2. Put as much green stuff as you plan to eat in a bowl large enough to freely toss the salad (it's best eaten fresh--leftovers won't keep well).
3. Working directly over the greens, halve the small strawberries and quarter the large directly into the bowl.
4. Add the red onion slices.
5. At the last minute before serving drizzle the greens and strawberries with olive oil and season with salt.
6. Now roughly (don't be gentle), but briefly, toss to cover greens and berries with salt and oil. The strawberries will release juice and the greens and thin onion slices will start to wilt.
7. Next, to your taste, drizzle with balsamic. The ratio should be high oil to low vinegar (at least 4 or more to 1).
8. Quickly distribute among plates (adjust strawberries as equitably as possible).rnBreak off pieces of the goat cheese and scatter lightly over each salad.rnAdd grinds of black pepper to taste, if desired.
9. As you mix and eat the salad the goat cheese goes all melt-y into the strawberry dressing.

combination, very ripe, olive oil, salt, red onions, balsamic vinegar, goat cheese, black pepper

Taken from food52.com/recipes/30036-herby-greens-strawberry-salad (may not work)