Walnut, Strawberry, Chevre Salad Rocks Flavor

Nuts, Berries, Goat Cheese Elevate Green Salad to a Meal Highlight

Jun 6, 2009

Taken a step beyond leafy greens salad pairing walnut, chevre, strawberry, grape and balsamic salad vinegar can make this often humdrum course into the star of the meal.

Fruits and leafy greens star in this simple lunch or dinner salad that incorporates great flavor as well as the healthful benefits of fruits and vegetables in the diet.

Strawberry Adds Unique Salad Flavor

Salad lovers have an endless bounty of ingredients to include in this meal staple, but all too often cooks get bogged down in using just a few ingredients over and over for the salad course. Yet the salad is one of the easiest dishes to vary and spring presents a perfect opportunity to do. As the weather warms, cool foods like salads are more appealing than ever. This salad takes its inspiration from the one of the favorite fruits of late spring and early summer – the strawberry. Typically most people save strawberries for dessert, but they also serve as superstars in salads when coupled with another fruit, leafy greens, crunchy nuts and a spectacular vinegar and oil dressing.

Add Walnuts, Chevre for Flavor Counterpoints

This salad starts with a salad basic – a bed of leafy greens mixed with an oil and balsamic vinegar dressing. Enhance the flavor of the greens by using a rich, aged balsamic vinegar coupled with a nut oil for a round, richly flavored dressing. Then, after the salad is dressed, break with tradition by adding the flavor punch of fresh fruit and the satisfying – and oh so healthy – crunch of nuts. Top with a small round of goat cheese lightly dressed with flavored balsamic vinegar.

Ingredients

Carefully wash hands, then wash and spin dry the salad greens. For each person to be served, put a large handful or two of greens into the salad bowl. Lightly dress the greens with 18 year old balsamic vinegar (preferred) or any good quality balsamic vinegar. Add a light dressing of walnut oil or extra virgin olive oil. Walnut oil gives the salad a rounder, fuller, richer taste and can be found at specialty food stores. Go very lightly on adding the vinegar and oil. Toss the salad greens with the vinegar and oil and taste. If needed add more vinegar, oil or both. Add strawberries, grapes and walnuts and toss to coat.

Carefully arrange greens on salad plates and place a round of goat cheese on top of the salad or at the side of the plate. Drizzle the goat cheese round with fig balsamic dressing. Enjoy!

The copyright of the article Walnut, Strawberry, Chevre Salad Rocks Flavor in Recipes is owned by Scott Walker. Permission to republish Walnut, Strawberry, Chevre Salad Rocks Flavor in print or online must be granted by the author in writing.