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Strawberry Salad with
Goat Cheese, Pistachios
and Tarragon Vinaigrette |
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Wine
Pairing: Rosé or Pinot
Noir |
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Serves 6-8 |
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1
Tablespoon |
Minced shallots |
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1 Tablespoon |
Fresh Tarragon leaves,
chopped |
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1/4 Cup
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Champagne vinegar |
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1 teaspoon |
Honey |
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1/4 Cup |
Canola oil |
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Kosher salt and freshly
ground black pepper |
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2 |
Heads Butter Lettuce,
torn into 1-inch pieces |
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2 |
Medium heads Radicchio,
torn into 1-inch pieces |
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3 |
Belgian endives, leaves
separated but kept whole |
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2 pint baskets |
Fresh, ripe
Strawberries, hulled and
quartered lengthwise |
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6 ounces |
Fresh Goat cheese,
crumbled |
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1/4 Cup |
Pistachios, lightly
toasted and roughly
chopped |
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Preparation |
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In a small bowl combine
shallots, tarragon,
vinegar and honey. Let
sit a few minutes. Whisk
in oil to emulsify and
season to taste with
salt and pepper. |
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Put Butter lettuce,
radicchio and endive in
a large bowl and toss
lightly with
vinaigrette. Divide
salad between plates. |
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Put strawberries in the
same mixing bowl, add a
little more dressing and
toss to coat lightly. Do
not overdress. Portion
strawberries equally
over dressed greens. |
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Sprinkle goat cheese and
pistachios over each
plate and serve
immediately with warm
baguette. |
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Recipe
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Strawberry
Salad with Goat Cheese, Pistachios and Tarragon Vinaigrette
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