Fourth of July

Strawberry, Almond and Goat Cheese Salad

by:
June  3, 2010
Author Notes

I put in 25 “Seascape” strawberry plants last year, and I’m so happy I did! The Seascape is an everbearing strawberry, so you get a very nice crop in the spring and the fall. I like to make this as a composed salad, so I’ve written the recipe for one salad. You can easily scale the ingredients up for 2-4 salads, or feel free to make this into a tossed salad for a larger group. —WinnieAb

  • Serves 1 salad
Ingredients
  • 1- 1/2 cups loosely packed organic greens, cleaned and torn into bite-size pieces
  • 3-4 trimmed and sliced (preferably organic) strawberries
  • about 8 whole almonds, toasted (I used Marcona almonds with sea salt)
  • crumbled Boucheron (or other goat’s) cheese
  • freshly ground black pepper
  • a generous drizzle of aged balsamic vinegar
  • about 1 tablespoon of your best olive oil
In This Recipe
Directions
  1. Place the salad greens on your serving plate and arrange the sliced strawberries on top. Add the almonds and the cheese and then fresh pepper from a few twists of your pepper mill. Drizzle all over with the aged balsamic, and then add the olive oil.
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  • WinnieAb
    WinnieAb
Review
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.