¼ medium-sized red onion, sliced thinly
4 loosely packed cups of fresh baby arugula leaves
8 ounces strawberries, sliced (about 1½ cups sliced)
3 ounces goat cheese, crumbled
½ cup pecans
8 stalks fresh asparagus
Wash all produce and fruit separately and dry in a colander.
Snap off the woody ends and cut asparagus into 2-inch pieces. Steam lightly for about 4-6 minutes then rinse in cold water.
Arrange salad on plates with arugula first, then top with sliced onions, strawberries, pecans, a sprinkle of goat cheese and asparagus.
Serve with raspberry vinaigrette.
Recipe courtesy of SongHaven Farm.