A week or so ago, I started making this salad. I served it with these potatoes and a rotisserie chicken from the store. No big deal, right? That’s what I thought too.
Fresh, seasonal strawberries are the star of this dish. The tangy balsamic vinegar and goat cheese are a nice complement to the sweetness of the berries. Since making it that night, I’ve had it every day for lunch, and I don’t really like to repeat dishes.
There’s nothing difficult about putting this salad together, but it’s so pretty, you could easily serve it for guests.
Strawberry, Almond & Goat Cheese Salad
1 c. sliced strawberries
2 c. baby salad greens
2 tbsp. slivered almonds
2 tbsp. goat cheese crumbled
1 tbsp. balsamic vinegar
2 tbsp. good extra virgin olive oil
First, place your greens in a bowl and sprinkle with salt and pepper. Next, slice about one cup strawberries.
While you’re slicing the strawberries, toast the almonds. First, spread them out in a single layer in a pan. Lightly toast them over low to medium heat for a few minutes. They should just barely start to change color. You could skip this step, but it really adds an extra layer of flavor to the salad.
Remove them from the stove and add them to the salad. Crumble about 2 tbsp. of goat cheese over the salad.
Now, lightly toss the mixture together. After it’s been combined, add the balsamic vinegar and evoo directly to the greens.
Toss it all together. Then, taste the salad to see if it needs more seasoning or dressing.