Pickled Strawberry & Goat Cheese Salad with Honeyed Walnuts
This salad marries together a melange of bright and assertive flavours and textures for a satisfying entrée or first course/side salad. I like my salads lightly dressed, but if you want to use more of that luscious pickled strawberry vinaigrette, well then, go right ahead!
To assemble this salad, you'll need to have prepared pickled peppered strawberries, honeyed walnuts and pickled strawberry vinaigrette. If you have only the pickled strawberries on hand (they need to be prepared at least 24 hours in advance), it takes just a minute or two to whisk up the vinaigrette and 10 to prepare the walnuts.
Ingredients
- 1 cup flat-leaf Italian parsley leaves, lightly packed, then roughly chopped
- 2 generous handfuls torn romaine lettuce hearts
- 1 to 1-1/2 tbsp pickled strawberry vinaigrette, plus more for drizzling
- 60 g goat cheese, approximately
- 5 or 6 pickled strawberries, halved vertically
- 6 honeyed walnut halves
How To Make This Recipe
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In a large bowl, combine the parsley and romaine lettuce, and toss with a tablespoon of the vinaigrette. If necessary, add up to another half tablespoon, until the greens are dressed to your liking.
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Arrange the greens on a large dinner plate, spreading them out to cover almost the entire surface. Break the goat cheese into about a dozen small dollops, placing them attractively around the salad. Nestle the pickled strawberry halves against the pieces of goat cheese, cut side down, and then arrange the honeyed walnut halves in a pleasing array.
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Finally, drizzle a bit more of the pickled strawberry vinaigrette over the goat cheese and around the edges of the plate, to show its pinkish-peach hue to best advantage.