A fresh, seasonal salad that feels light, fragrant, and a little bit unexpected — sweet strawberries, crisp fennel, cool mint, and toasted pistachios brought together with a delicate citrus-orange blossom dressing.

Servings 2 (10″ plate)

Ingredients

For the salad

2 -3 C. Ripe Strawberries, hulled and halved (or quartered if large)

1/2 Fennel Bulb, very thinly sliced/ shaved 

A Handful of Fresh Mint Leaves, torn

1/8 C. Pistachios, lightly toasted and roughly chopped

Flaky salt, to finish

For the orange blossom dressing

3 Tbsp. EVOO

1 Tbsp. Fresh Lemon Juice

1 Tsp. White Balsamic Vinegar

½–1 Tsp. Honey (adjust to taste depending on sweetness of strawberries)

⅛ Tsp. Orange Blossom Water (start small, then adjust if desired)

Flaky salt, to taste

Method

Make the dressing
In a small bowl, whisk together lemon juice, white balsamic vinegar, and honey until fully combined. Slowly whisk in the olive oil until emulsified. Add the orange blossom water and a pinch of flaky salt, then taste and adjust if needed.

Assemble the salad
Arrange the strawberries and shaved fennel on a large serving platter or shallow bowl.

Add freshness and crunch
Scatter over torn mint leaves and toasted pistachios.

Dress and finish
Drizzle the dressing lightly over the salad just before serving. Finish with an extra pinch of flaky salt.