Laurel Miller, The Oakland Tribune, CA
Strawberry, Walnut & Goat Cheese Salad
with Pomegranate Vinaigrette
For vinaigrette:
2 tablespoons grapeseed or canola oil
2 tablespoons pomegranate molasses (available at Middle Eastern groceries)
1 1/2 to 2 teaspoons red wine vinegar
1 teaspoon finely minced shallot
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 soft goat cheese, such as Redwood Hill chevre, crumbled
Freshly ground pepper, to taste
Whisk all the vinaigrette ingredients together and set aside.

Arrange greens into a mound on four separate plates. Top greens with berries, drizzle with dressing, and add walnuts and goat cheese. Season with a twist of freshly ground pepper. Serve immediately. Serves 4.

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