Spring Strawberry Salad with Spicy Honey Dressing

I call this a “Spring” salad because you can use any produce that’s in season at the same time as the strawberries. The best thing about this salad is that you can venture out and use vegetables that would normally be eaten more on the savory side. That’s what I did with my beautiful box full of produce from MilkRun that was gifted to me. It’s one of the many benefits of receiving farm-fresh ingredients that are in season: you’re able to create dishes that might not have been in your normal rotation of meals.

Since MilkRun provides a nice assortment of add-ons, I was able to get my hands on a jar of Artie’s Harvest Honey. If you’ve never had local honey before, you’re missing out on a whole depth of flavor that you can’t get with big-batch, commercially made honey. You can use it in dressings, marinades, or eat it by the spoonful like I might or might not have done.

Spring Strawberry Salad with Spicy Honey Dressing

About 3-4 servings
Dressing:
2 TBSP honey
2 TBSP gochujang
2 TBSP lemon juice
Salt to taste

Salad:
½ pint strawberries
1 small apple
1 small kohlrabi
½ pint sweet peas

Toppings:
2 TBSP pepitas
3 TBSP goat cheese, broken up
Lemon zest

1. Cut off the leaves (and save for another dish), peel, and thinly slice the kohlrabi. Pluck the tops and string off the sweet peas. Thinly slice the apples and strawberries.

2. Whisk together all of the ingredients for the dressing. If you need more, add a teaspoon of each at a time. Put the kohlrabi and sweet peas in a bowl and toss half of the dressing in to coat the pieces. Put on a serving platter. Arrange the strawberries and apple pieces on top. Drizzle on the rest of the dressing. Place bits of the goat cheese all around the platter and sprinkle on the pepitas and lemon zest. Enjoy right away.