Monday, March 25, 2013

Meatless, Luscious, Fun! Goat Cheese Salad with Strawberry Balsamic Vinaigrette

Whipping up this salad is the perfect way to get in the mood for spring, and even a trip. The strawberry season has arrived in Florida, and if you are lucky enough to buy a box, just making this dressing will fill your kitchen with the aroma of juicy berries. Berries and tarragon. Now that's aromatherapy!

4 oz Goat Cheese Crumbled
1 Box Baby Lettuces

¼ Cup Balsamic Vinegar
1 ½ TB Honey
½ Cup Fresh Strawberries
1 Tsp Chopped Fresh Rosemary
Sea Salt and Freshly Cracked Black Pepper to Taste

1 TB Unsalted Butter
2 Granny Smith Apples, Skin On, Finely Chopped
2 TB Brandy (or reduced apple juice made by reducing ½ Cup Apple Juice to 2 TB)
½ Cup Chopped Toasted Walnuts for Garnish

Step One
Place the Balsamic, Honey, and Strawberries in a blender and puree. Stir in the chopped rosemary and taste for salt and pepper.

Step Two
Place the salad on 6 – 8 plates. Crumble the goat cheese over the greens.

Step Three
Melt the butter in a sauté pan, add the chopped apple and cook until soft and tender. Add the brandy or apple juice and cook one more minute. Add the rosemary, mix and remove skillet from the heat. Place a large spoonful of the hot apples over the cheese. Drizzle with the dressing and scatter the walnuts on top.

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