Strawberry Fields Forever... Mixed Greens with Goat Cheese and Strawberry Vinaigrette

Sometimes life just hands you one of those days. 

A great day. 

Full of sunshine. 

Fresh Air. 

A strawberry field. 

A good friend to share the ride.

A nice dog. 

And two of the cutest littles around. 

I had one of those days this week. 

The strawberries are coming in fast and furious here in the Northeast. "They are ripe for the picking" as the saying goes; so when my daughter-in-law called and asked if I'd like to meet her and the grand littles for a morning of strawberry picking, I was out the door with my basket faster than you can sing "Strawberry Fields Forever"

Meet Hannah, 3 years old: she liked the sweet red ones and NOT the sour green ones.

And Jillian, 1 1/2: she liked ALL of them.

And a very nice yellow dog, he liked the girls. Seems happy, doesn't he?

Strawberry Vinaigrette:

10 strawberries, washed and hulled

1 teaspoon sugar or honey

1 teaspoon dijon mustard

1/4 cup white or red wine vinegar

1/2 to 1 cup extra virgin olive oil

salt and pepper to taste.

Put the strawberries, sugar, and dijon mustard in a blender. Puree. Add vinegar and pulse again. With motor running on low, slowly drizzle in olive oil to emulsify (mix and thicken) Season with salt and pepper. Check seasoning with a piece of green. Adjust if necessary.

Serve over a bed of mixed baby greens, sliced strawberries and goat cheese crumbles. Yum.