Strawberry and Goat Cheese Salad

21 Jun

As you may recall, we received a big bunch of strawberries with the first share of our CSA from Geauga Family Farms.  I decided to make use of a few handfuls of them by making a strawberry balsamic vinaigrette to pair with this delicious salad.  The goat cheese was buried at the bottom of the Tupperware and the dressed and tossed version looked absolutely atrocious, so you’ll just have to trust that it’s there.  I packed the dressing in separate little container and dressed it right before eating to prevent the lettuce from getting overly soggy.  This made a really lovely, light (yet filling!) lunch.  The dressing had a lovely mix of tart and sweet from the strawberries and balsamic and the rest of the ingredients went together very well.  Though the hard boiled egg seems like a bit of strange combination at first, it adds a really filling bite of creamy protein that pairs well with the sweetness of the berries.

Strawberry and Goat Cheese Salad

Salad:

3/4 head leafy lettuce, rinsed, dried, and roughly torn (about 5 cups)

3/4 cup strawberry balsamic vinaigrette (see below)

1/2 cup fresh strawberries, trimmed and halved

2 hard boiled eggs, sliced lengthwise

2-3 tbs. sliced blanched almonds

2-3 tbs. goat cheese, crumbled

Toss together all ingredients with strawberry balsamic vinaigrette (see below).

Strawberry Balsamic Vinaigrette:

3/4 cups strawberries, trimmed and halved

2 tbs. balsamic vinegar

1 tbs. fresh thyme

2-3 tbs. olive oil

Kosher salt and freshly cracked black pepper

Add strawberries, vinegar, and thyme to a food processor.  Pulse 10-15 times to combine and chop strawberries.  Slowly drizzle in olive oil with machine running to form a smooth paste.  Taste for seasonings and adjust kosher salt and freshly cracked black pepper as neccessary.

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