Recipe: Strawberry, Walnut and Goat Cheese Salad with Pomegranate Vinaigrette

Strawberry, Walnut and Goat Cheese Salad with Pomegranate Vinaigrette

traditional-chevre2-1264808344

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  • Yield: 5 (3 to 4 Servings)
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from Laurel Miller, The Oakland Tribune, CA

Ingredients

  • For vinaigrette:
  • 2 tablespoons vegetable oil grape seed or canola
  • 2 tablespoons pomegranate molasses (available at Middle Eastern groceries)
  • 1 1/2 to 2 teaspoons vinegar red wine
  • 1 teaspoon shallot finely minced
  • Salt to taste
  • For salad:
  • 6 cups mesclun
  • 1 cup strawberries hulled and thinly sliced
  • 1/4 cup walnuts broken into pieces, toasted, and skins removed
  • 3 ounces Redwood Hill Farm Chevre plain flavor, crumpled
  • Freshly ground pepper, to taste
  • Whisk all the vinaigrette ingredients together and set aside

Instructions

  1. Arrange greens into a mound on four separate plates.
  2. Top greens with berries, drizzle with dressing, and add walnuts and goat cheese.
  3. Season with a twist of freshly ground pepper. Serve immediately.
  • Course: Salad
  • Skill Level: Beginner