Strawberry and Avocado Salad with Honey Maple Poppy Seed Vinaigrette

This was the HIT recipe for today's entertaining. A local club out here serves this with some fresh orange and grapefruit sections (minus the avocado). It is so light and refreshing, not to mention delicious.

Honey Maple Poppy Seed Vinaigrette:
2 tbsp olive oil
2 tbsp canola oil
1 1/2 tbsp maple syrup
1/2 tbsp honey
1/2 tsp Dijon mustard
1/2 lemon, juice and zest (2 Tbs. juice)
1/2-1 tbsp white balsamic vinegar (do not use dark balsamic)
Sea salt and freshly cracked pepper, to taste
1 tsp poppy seeds

Salad:
2 cups of baby spinach
1 cup of mixed greens
1 cup of romaine
1/2 cup of strawberries, sliced
1 avocado, diced
1 small shallot, sliced thinly
2 tbsp sliced almonds, toasted
2 tbsp Parmesan cheese, shredded


Combine the canola oil, olive oil, maple syrup, honey, Dijon mustard, fresh lemon juice & zest, white balsamic vinegar, sea salt and freshly cracked pepper, to taste, and the poppy seeds together in a small bowl; whisk until well combined. Set aside for flavors to mingle for 20-30 minutes.

Combine the baby spinach, spring greens, and romaine lettuce together in a large bowl. Layer the salad with sliced strawberries, diced avocado, sliced shallots, sliced almonds, and shredded Parmesan. Drizzle the top with the vinaigrette and toss until evenly coated. Serve immediately.