It is perfect time for delicious sweet strawberries. The time span between spring and summer introduces those little red sweet berries. Why not enjoy them in a delicious type of a way in a salad that packs not only these awesome berries but also heirloom lettuce leaves. Toasted walnuts, creamy goat cheese achieve a delicious balanced when mixed in this salad. Almost presenting the flavors of spring in delicious sort of way. The salad serves 4 as a ide salad.
1 pint fresh strawberries, rinsed, dried, and hulled
Walnut Balsamic Vinaigrette (recipe follows)
7 ounces heirloom lettuce leaves, left whole, or 5 ounces mixed baby greens, rinsed and dried if not prewashed
½ cup walnut pieces, toasted (see box, page 31)
½ cup (about 2 ounces) crumbled goat cheese
Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside. Place all of the lettuce leaves in a large bowl and add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed.
Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.
Walnut Balsamic Vinaigrette
Balsamic vinegar and walnut oil come together to make a delicious dressing.
Makes about ½ cup
2 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
3 tablespoons toasted walnut oil (see sidebar)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The e vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.)
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