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Author Notes: A Cherry, Orange & Strawberry Salad with Balsamic-Elderflower Dressing and whipped goat cheese —Cravings in Amsterdam
- 1 cup of fresh cherries, pitted and halved
- 2 cups of strawberries, thinly sliced
- 3 oranges, segmented
- 1/4 cup of unsalted pistachios, chopped
- 100 grams of goat cheese
- 4 tablespoons of cream
- 1/4 cup of balsamic reduction
- 5 tablespoons of elderflower cordial
- If you have never made balsamic reduction before, it is super easy to make. You don’t need a fancy bottle of balsamic vinegar; just get a cheap one, since it’s going to reduce a lot. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup. Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry.
- Prepare all of your fruit.
- To make the whipped goat cheese, just place the goat cheese and cream in the food processor and pulse until smooth.
- To make the dressing, place the balsamic reduction and elderflower cordial in a pan. Let it simmer over med-low heat for about 1-2 minutes, until it is all mixed. Don’t let it reduce too much, otherwise it will become a caramel and you won’t be able to pour it.
- To plate up, pour some of the dressing on the plate. Then add the fruit. I formed quenelles with the whipped goat cheese. Finally, sprinkle some pistachios.