Mesclun Salad with Homemade Honey Roasted Almonds and Maple Balsamic Vinaigrette
Prep time
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Summary mesclun salad with sessional berries, fresh honey roasted almonds, and a foolproof homemade vinaigrette.
Recipe type: Salad
Serves: 4
  • about 4 sliced strawberries
  • ⅓ cup blueberries
  • full bag (or more) of garden blend greens
  • about a ¼ cup honey (or regular) goat cheese, crumbled
  • 1 tablespoon good quality maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • salt to taste
  • 1 tablespoon aged red wine vinegar (only if using high quality balsamic)
  • 1 cup sliced almonds
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon canola or vegetable oil
  • ¼ cup of granulated sugar
  • ¼ teaspoon of salt
  1. For the Vinaigrette: Gently mix together the balsamic, olive oil, maple syrup and salt. (If you over mix , the olive oil may become bitter) If using a high quality, aged balsamic, the flavor may come out a bit flat. If so, add a tablespoon of red wine vinegar.
  2. For the Honey Roasted Almonds: Bake the almonds on a cookie sheet at 350 for about 7 minutes or until lightly toasted. Heat the honey, oil and water in a sauce pan. When the pecans are finished toasting, pour them into the pan and stir until the pecans have absorbed all of the liquid. Pour the sugar and salt over the pecans and toss until fully coated. Spread out onto a cookie sheet and let dry for at least 30 minutes before breaking apart.
Recipe by A Sue Chef at