From Chef Alex Guarnaschelli

Recipe Serves: 4

A Note from Chef Guarnaschelli:

I am not one who likes to put things like strawberries in salad. To me they belong in ice creams, shortcakes and tarts. This salad changed my mind. With arugula, this dressing, and the poppy seeds, another side of strawberries comes out to play. They are green tasting, almost grassy, and their seeds combine with the poppy seeds to create a great texture.

Dressing Ingredients:

• 3 tablespoons mayonnaise
• 2 tablespoons sherry vinegar 
• 1 teaspoon honey
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon canola oil
• 1/4 teaspoon Kosher salt

Salad Ingredients:

• 1 generous pint of fresh strawberries, hulled and halved lengthwise
• A sprinkle of poppy seeds
• 2 cups arugula leaves

Instructions:

1. Make the dressing: In a large bowl, whisk together the mayonnaise, sherry vinegar and honey. Whisk in the olive oil, canola oil and salt.
2. Assemble the salad: Toss the strawberries and poppy seeds in the dressing. Add the arugula and gently mix. Serve immediately.