Usually when I make a salad, I start with a base of greens—most often tender butterhead lettuce, my favorite—dress it with a flavorful vinaigrette, and then top it with whatever I have on hand. The combination in this recipe was one I tried once and loved so much that it’s become a staple at my house.

Ingredients

　　1 small head butterhead lettuce, washed and dried

　　2 tablespoons lemon-flavored olive oil

　　2 tablespoons balsamic vinegar

　　1/2 small green apple, cored and very thinly sliced

　　1 pint strawberries, hulled and thinly sliced (about 2 cups)

　　1/2 cup walnuts, coarsely chopped

　　1/4 cup crumbled goat cheese

Step 1

Step 2

　　Eva's Kitchen