Tahini Poppyseed Dressing
⅓ cup extra-virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp tahini
1 tsp Dijon mustard
1 Tbsp poppyseeds
1 tsp sea salt
To make the dressing, in a medium bowl, whisk the olive oil, lemon juice, tahini, mustard, poppyseeds, and salt until creamy.
Salad
4 cups arugula
4 cups fresh baby spinach
⅓ cup thinly sliced red onions 6 strawberries, thinly sliced
⅓ cup crumbled sheep’s milk feta
6 to 8 fresh mint leaves
⅓ cup bite-sized croutons*
To make the salad, arrange the arugula, spinach, red onions, strawberries, feta, and mint on a chilled serving platter.
Drizzle the dressing over the salad and top with croutons.
*Matys uses bite-sized pieces of homemade pastelaki (a type of honey-nut brittle) which can be made with a recipe found in her cookbook. An easy storebought alternative with similar crunchiness and sweetness would be sesame brittle.
