Asparagus Salad With Strawberries, Radish And Goat Cheese
Recipe and image courtesy of BC Strawberries
Ingredients
8 cups (2 L) mesclun salad mix
1/4 cup (50 mL) balsamic vinegar
2 cups (500 mL) sliced BC Strawberries
1/4 cup (50 mL) olive oil
1 large garlic clove, chopped fine
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) freshly ground pepper
1/2 cup (125 mL) chevre, crumbled (goat cheese)
(Optional: add nuts such as pecans or walnuts)
Instructions
In large bowl, toss salad greens.
In small saucepan, over medium-high heat, bring vinegar to a boil. Boil uncovered until slightly thickened, 1-3 minutes. In small bowl, drizzle vinegar over strawberries and toss gently. Set aside.
In small bowl, whisk together oil, garlic, salt and pepper. Any excess vinegar from strawberries, drain off and whisk into dressing.
Add enough dressing to salad to coat lightly. Arrange a nest of salad onto six salad plates; arrange glazed strawberries over salad. Sprinkle chevre over each salad.
