Keyword: Goat Cheese, Rancho La Puerta, Strawberry
Servings: 1Serving Plus Dressing
Calories: 238kcal
Courtesy Of: Rancho La Puerta Destination Spa
A garden to table entree created by Guest Chef Dan Richer at Rancho La Puerta's La Cocina Que Canta.
Ingredients
FOR THE SALAD
3-5Strawberries, per person
1ozGoat Cheese, per person
1bunchFresh Basil, finely cut
1bunchChervil, use leaves picked from stem
3sprigsTarragon, use leaves picked from stem
5Turnsblack pepper (freshly ground), on the pepper mill
1ounceWalnuts
1handfulBaby Salad Greens, per person
FOR THE BALSAMIC VINAIGRETTE
2 ouncesBalsamic Vinegar
1tablespoonApple Cider Vinegar
1teaspoonAgave Nectar (or honey)
1teaspoonMustard
16ozGrape Seed Oil, can use any neutral oil like canola if preferred
2turnsblack pepper (freshly ground), on the pepper mill
Fine Pink Salt
Instructions
Make the Dressing
Add the apple and balsamic vinegars, honey, and mustard to a blender or food processor.
With the machine running at mid tempo, very slowly add the grape seed oil to create an emulsion. Season with the salt and pepper.
Assemble the Salad
Gently mix the baby salad greens and tarragon, basil and chervil.
Dress lightly with the balsamic vinaigrette, tossing until each leaf of baby salad greens is gently coated.
Hull and dice strawberries, add and toss to coat.
Serve family style mixed together in a big bowl or plate each serving,
To plate, space the strawberries around the edges of salad plates and add a small spoonful of the basil goat cheese in between. Place the greens in the center of the plate. Top the greens with a few walnuts, and serve.
Spa Index Kitchen Notes
For a seasonal variation, try pears or apples in place of strawberries.
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