Strawberry-Spinach Salad w/ Poppyseed Dresssing

Spring Greens with Strawberries, Toasted Walnuts and Tangerine Poppy Seed Dressing

Serve this fresh salad alongside your favorite grilled meats. Delicious! Prep Time:20 minutes, Cook Time: 5 minutes, Serves 6

Dressing:
2 Tbsp red onion, minced
1 Tbsp Wild Oats Organic Dijon Mustard
1/3 cup tangerine juice
1/3 cup red wine vinegar
1/4 cup sugar
3 Tbsp poppy seeds
1/2 tsp salt freshly cracked pepper
1 cup Wild Oats Extra Virgin Olive Oil

Place all ingredients, except the olive oil in a blender. Pulse until well mixed. While the machine is running, slowly drizzle in the olive oil until emulsified. Chill until needed.

Salad:
5 Tbsp walnuts, toasted
8 cups spring greens
1 1/2 cups strawberries, sliced
1/2 cup purple onion, thinly sliced
1 cup brie, remove rind and cube

Heat walnuts in a small frying pan until lightly toasted. Be careful not to burn. Cool on a paper towel.

Toss greens, strawberries, onion, brie and walnuts in a large bowl.

Drizzle with about 1/2 cup of the tangerine poppy seed dressing. Toss to coat evenly. Add more dressing if needed.