Mesclun Salad with Strawberries, Goat Cheese and Walnuts Toasted Pita Chips with Oregano and Sea Salt

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Serves: 4

Serve with Fog Dog Pinot Noir

For the Salad:
6 cups	Mesclun (mixed lettuces)
½ pint	Strawberries, rinsed, hulled, and quartered
½ cup	Toasted walnut halves
½ cup	Mild fresh goat cheese, crumbled
¼ cup	Red onion, thinly sliced
1 Tbsp.	Sherry vinegar
1½ tsp.	Fresh lemon juice
1 tsp.	Minced shallots
1 tsp.	Granulated sugar
2 Tbsp.	Canola oil
2 tsp.	Walnut oil
	Salt and freshly ground black pepper to taste

For the dressing, whisk together vinegar, lemon juice, shallots, sugar, salt and pepper, to taste. Add oils in a slow stream, continuously whisking until combined. Toss together the mesclun, strawberries, walnuts, red onions and dressing. Divide salad among plates and dot with crumbled goat cheese.

For the Pita Chips:
6 ea.	Whole wheat pitas
4 Tbsp.	Joseph Phelps Extra Virgin Olive Oil
1 tsp.	Dried oregano
	Coarsely ground grey sea salt
	Pinch of freshly ground black pepper

Preheat oven to 400°F. Cut each pita in half and then into 8 wedges. Arrange on
a large baking sheet. Drizzle olive oil over pita wedges. Toss and spread out evenly. Sprinkle with the oregano, salt and pepper. Bake for 8 to 11 minutes, or until toasted and golden in color.