Yield: 4-6 servings.
2 tablespoons fresh lime juice
½ teaspoon freshly ground black pepper
2 tablespoons honey
8 ounces plain goat cheese, sliced or crumbled
8 cups fresh baby spinach, washed and spun dry
1 cup fresh strawberries, sliced
6 ounces slivered almonds, toasted
Vinaigrette (optional)
In a measuring cup, mix lime juice, black pepper, and honey. Pour over goat cheese and refrigerate.
Remove stems from spinach (optional). For individual salads, portion fresh spinach on salad plates, followed by strawberries, goat cheese, and toasted almonds. Serve with your favorite vinaigrette, or skip the dressing and enjoy the creaminess of the goat cheese.
For an extra-refreshing touch, place salad plates in refrigerator for 1 hour before plating.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
