End of Summer Salad

Serves: 4


  • 4 Cups Mixed Baby Greens
  • ¼ Cup Dandelion Greens – cut into 1 inch pieces. If Dandelion Greens are not available, other bitter greens such as Kale or Escarole can substituted.
  • 2 Granny Smith Apples - sliced
  • ½ Cup Dried Cherries
  • 1 Cup Crumbled Goat Cheese
  • 1 Cup Roasted Pecans – roughly chopped to about the size of chocolate chips
  • 1 Cup Strawberries – ends removed and quartered
  • ¼ Cup Strawberry Vinaigrette – Recipe below. Can add more if desired.
  • Coarse Sea Salt and Cracked Pepper

For the Strawberry Vinaigrette:

  • ⅓ Cup White Wine Vinegar
  • Cut green ends of strawberries
  • 1 Cup Vegetable Oil
  • 1 Tbsp White Sugar
  • 2 Tbsp Water
  • Salt and pepper to taste

Keep the ends of the strawberries and place them in the white wine vinegar for two to three days before making vinaigrette. Strain the strawberry ends and use the flavored vinegar. Combine all ingredients in a mixing bowl and whisk together or place in a cruet and shake vigorously. Whisk or shake again before tossing the greens.

For the Salad:

Toss the greens with the vinaigrette and divide among four plates. Arrange the apple slices and strawberries on the lettuce. Sprinkle dried cherries, goat cheese and pecans on top of salad. Sprinkle a little sea salt and grind some pepper on top. Serve.

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The Lodge at Geneva-on-the-Lake 4888 North Broadway (State Route 534) Geneva-on-the-Lake, Ohio 44041 866-806-8066