A Strawberry, Hazelnut, Goat Cheese Salad Drizzled with a Bit of Balsamic Vinaigrette
A Strawberry, Hazelnut, and Goat Cheese Salad Drizzled with a Bit of Balsamic Vinaigrette
I have been reading about pairing sweet, luscious strawberries with piquant balsamic vinegar for quite sometime now and I thought it would be fun to try them out in a salad together. Sprinkle on some tangy goat cheese and nutty hazelnuts and you've got a salad fit for a Queen....or at least fit to keep you seated long enough to ponder on the intricacies of sibling rivalry and what to do about it.
I also show in the the photos above a clay ramekin from the talented guys & gals over at Olympic Provisions. Last weekend at the Farmer Market, they had kindly given me a ramekin of their homemade rillette to try on the baguette I was carrying around in my bag. I had never, knowingly, tried rillette. If you're curious to learn more, here's a wonderful post by the über-talented Matt Wright describing how to make and how to eat pork rillette. Once I figured out that I should bring it to room temperature and mix it all together (as opposed to just scraping the cold fat off the top), I discovered a luscious, rich meaty spread, perfect on a little piece of bread. Thank you, Olympic Provisions!
Add your salt and whisk together. Then slowly, while whisking, drizzle in your olive oil.
Place your baby greens on a plate. Top with the strawberries, the goat cheese and the nuts. Drizzle on the balsamic vinaigrette to your liking. Add a few cracks of black pepper and...voila!
A couple slices of bread with rillette (or butter...or just plain), a glass of sparkling water and with each mouthful of your delicious salad you'll be able to feel summer drawing near. I realize that that is near impossible for those of us in Portland seeing as we haven't even had a spring but, nonetheless, I suggest giving it a try. Enjoy....