Berries and Cream Little Gem Salad

Serves: 6

Ingredients

Dressing

1/2 c greek yogurt

2 T olive oil

2 T honey

1 t kosher salt

1 T fresh lemon juice

Pickled red onions

1 large red onion, sliced into thin rounds

1 c red wine vinegar

5 T sugar

1 t dried thyme

1/4 t ground coriander

1 t mustard seed

1 t kosher salt

1/2 t fresh pepper

Salad and Assembly

3 little gems, cored, leaves separated

8 oz. strawberries, sliced

4 oz. Humboldt fog, or other ash-rind goat cheese

2 watermelon radishes, thinly sliced

1/2 cup sliced pickled red onion

Preparation:

First, pickle red onions. Place onion slices in a heatproof medium bowl. Bring the next 7 ingredients to boil in a small saucepan, then pour over onions, pressing down on onions to ensure they are all submerged in pickling liquid. Let cool to room temperature, then store in an airtight container in the fridge until ready to use.

To make the dressing, combine all ingredients in a small bowl and whisk until smooth. Next, assemble salad ingredients in a large bowl, crumbling the goat cheese over top. Drizzle dressing over and toss to coat.