📖 Instructions

1. Wash and Prep the Strawberries: Gently rinse 1 pound of fresh strawberries under cool water. Pat them dry with a paper towel. Remove the green tops and slice the strawberries into halves or quarters, depending on their size. You want them to be bite-sized and easy to eat.
2. Wash and Prep the Greens: In a large bowl or salad spinner, thoroughly wash 5 ounces of mixed spring greens. Make sure to remove any dirt or wilted leaves. Spin the greens dry to prevent a soggy salad. Nobody likes a soggy salad!
3. Prepare the Thyme: Pluck about 2 tablespoons of fresh thyme leaves from the stems. Discard the stems (or save them to infuse olive oil later!). Roughly chop the thyme leaves. Fresh thyme is *key* here, its aroma makes all the difference.
4. Make the Vinaigrette: In a small bowl or jar, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey or maple syrup (for a vegan option), 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Taste and adjust seasonings as needed. If you like a tangier vinaigrette, add a little more balsamic vinegar. If you prefer it sweeter, add a touch more honey.
5. Assemble the Salad: In a large serving bowl, combine the mixed spring greens, sliced strawberries, and chopped fresh thyme. Drizzle the vinaigrette over the salad, using just enough to lightly coat the greens. Don't overdo it!
6. Gently Toss: Gently toss the salad to combine all the ingredients and ensure the vinaigrette is evenly distributed. Be careful not to bruise the strawberries.
7. Serve Immediately: Serve the salad immediately to enjoy the crispness of the greens and the freshness of the strawberries. If you're not serving it right away, store the greens, strawberries, and vinaigrette separately and assemble just before serving to prevent wilting.