Strawberry Goat Cheese Salad with Truffled Balsamic Dressing
April 17, 2009 | Comments Off
After the long winter months, I get pretty darn excited about spring produce, when it finally shows itself at the markets. This salad is a celebration of the first spring strawberries here in New York. I love the flavor combination of a good balsamic vinegar, with its rich and deep tartness, and the bright and sweet acidity of strawberries. Here in the salad, the toasted almonds and goat cheese mellow out the acidity and give the salad richness. I also add a little watercress for a bit of its peppery-spice.
Strawberry Goat Cheese Salad with Truffled Balsamic Dressing
Serves 4
3 cups of baby romaine (or other baby greens)
2 cups watercress, chopped
8-12 strawberries depending on size, cut in 4
5 radishes (I like the color of breakfast radishes), thinly slivered
1 oz. quality goat cheese
1/4 sliced almonds, toasted
Chives, diced
Dressing:
1/4 cup good quality balsamic vinegar
1/3 cup extra virgin olive oil
2 tablespoons white truffle oil
1 tablespoon honey or agave nectar
1 tsp dijon vinegar
salt and pepper to taste
Wash and spin the lettuce and watercress. Add the sliced radishes and toss with the dressing. Toast the almonds until light brown in a heavy skillet and cool. Sprinkle dressed greens with strawberries, goat cheese, almonds and diced chives. Serve immediately.
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