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Prep 15min
Total15min
Servings12
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Ingredients
1/2
cup champagne vinegar or white wine vinegar
1/4
cup olive or vegetable oil
2
tablespoons honey
1
tablespoon chopped fresh or 1/2 teaspoon dried marjoram leaves
Dash of salt
6
cups mixed baby greens
2
cups sliced strawberries
2
peaches, pitted and thinly sliced
1
cup diced Gouda cheese (4 ounces)
1/2
cup hazelnuts, toasted and coarsely chopped
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Steps
1
Mix vinegar, oil, honey, marjoram and salt.
2
In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.
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Cheddar, Jarlsberg or Gruyère cheese can be used instead of the Gouda.
Toast hazelnuts in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Use strawberries as soon as possible after buying them. If storing them for a day or two, place in single layer in jelly roll pan lined with paper towels. Cover berries with paper towels and refrigerate.
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