SPONSORED in partnership with Bonterra Vineyards
We partnered with Bonterra Oragnic Vineyards to bring you a salad that is bound to be a new spring favorite! The crisp acidity of the Bonterra Sauvignon Blanc pairs perfectly with the richness of the goat cheese and feta, and highlights the fresh spring flavors of the strawberries and asparagus!
8 oz strawberries, hulled and sliced
5 large stalks asparagus, peeling into ribbons with a y-peeler
2 tbsp unsalted butter
4 slices sourdough bread
2 oz herbed goat cheese
½ cup slivered almonds
½ cup crumbled feta
5 oz mixed greens
½ cup greek yogurt
1 tbsp honey
2 tbsp apple cider vinegar
2 tbsp poppy seeds
Juice of one lemon
1/2 cup olive oil
Salt and pepper, to taste
Heat a large skillet over medium heat add 1 tbsp of butter and let melt. Compose two sandwiches from the four slices of sourdough and goat cheese. Grill until golden brown, about 2-3 minutes per side. Let cool slightly, then cut into croutons and set aside
Meanwhile, make the dressing. Whisk together the greek yogurt, honey, apple cider vinegar, poppy seeds and lemon juice. Season to taste with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
Arrange greens on a large platter and top with asparagus, feta, almonds, strawberries and grilled cheese croutons. Drizzle with poppy seed dressing on top and enjoy!