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Honey Almond Strawberry Salad


  • For the Balsamic Reduction - .
  • 1 cup - balsamic vinegar
  • ¼ cup - honey
  • For the Salad - .
  • 1 pound - lettuce and arugula mix  
  • 2 cups - fresh strawberries, sliced 
  • ⅓ cup - extra-virgin olive oil
  • ½ cup - crumbled feta cheese
  • ½ cup - slivered almonds, toasted (optional)
  • Directions:

Place the balsamic vinegar in a small saucepan. Bring to a boil, and then reduce the heat to a simmer. Cook until reduced in volume by half, about 15 minutes.

Add the honey and continue to cook until the mixture is a very thick syrup that easily coats the back of a spoon. ( If it gets too thick thin it by adding a bit of water.) You are looking for a consistency similar to honey. Remove from the heat.

To make the salad, arrange the mixed greens on a serving platter. Distribute the strawberries on top of greens. 

Just before serving, drizzle the salad with the olive oil, then drizzle a thin stream of the balsamic reduction over the salad, making sure to get it on the berries. Scatter the cheese and the sliced almonds on top.