Strawberry Basil and Goat Cheese Salad with Balsamic Drizzle
Jun 6, 2019 8:25:06 GMT
bee, alias123, and 2 more like this
Post by cathygeha on Jun 6, 2019 8:25:06 GMT
Strawberry, Basil and Goat Cheese Salad with Balsamic Drizzle
Ingredients
1 pound fresh strawberries, diced
Optional: 1 to 2 teaspoons honey or maple syrup, to taste
2 ounces crumbled goat cheese (about ½ cup)
ÂĽ cup chopped fresh basil, plus a few small basil leaves for garnish
1 tablespoon extra-virgin olive oil
1 tablespoon thick balsamic vinegar*
½ teaspoon Maldon flaky sea salt or a scant ¼ teaspoon fine sea salt
Freshly ground black pepper
Instructions
Spread the diced strawberries across a medium serving platter or shallow serving bowl. If the strawberries aren’t sweet enough to your liking, toss them with a bit of honey or maple syrup.
Sprinkle the crumbled goat cheese over the strawberries, followed by the chopped basil. Drizzle the olive oil and balsamic vinegar on top.
Finish off the salad with the salt, a few twists of freshly ground black pepper, and the reserved basil leaves. For the most beautiful presentation, serve the salad promptly. Leftovers will keep well in the refrigerator, though, for about 3 days.
Notes
Make it dairy free/vegan: You could potentially omit the goat cheese altogether, or substitute a few dollops of vegan sour cream. For a vegan salad, use maple syrup instead of honey, if using at all.
*Balsamic vinegar note: For a beautiful drizzle, use high-quality, thick balsamic vinegar (I love Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods, make sure you get the bottle with “25 stars” on it) or store-bought balsamic glaze/reduction (DeLallo and Alessi make them). You can use regular runny balsamic for less beautiful results, or make your own balsamic reduction by following the note below.
How to make balsamic reduction: Bring 1 cup (or more) runny balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes. Allow the reduction to cool, then transfer to an air-tight jar and store in the pantry. Balsamic vinegar is great on everything from pizza to ice cream, Caprese and green salads, and more.
1 pound fresh strawberries, diced
Optional: 1 to 2 teaspoons honey or maple syrup, to taste
2 ounces crumbled goat cheese (about ½ cup)
ÂĽ cup chopped fresh basil, plus a few small basil leaves for garnish
1 tablespoon extra-virgin olive oil
1 tablespoon thick balsamic vinegar*
½ teaspoon Maldon flaky sea salt or a scant ¼ teaspoon fine sea salt
Freshly ground black pepper
Instructions
Spread the diced strawberries across a medium serving platter or shallow serving bowl. If the strawberries aren’t sweet enough to your liking, toss them with a bit of honey or maple syrup.
Sprinkle the crumbled goat cheese over the strawberries, followed by the chopped basil. Drizzle the olive oil and balsamic vinegar on top.
Finish off the salad with the salt, a few twists of freshly ground black pepper, and the reserved basil leaves. For the most beautiful presentation, serve the salad promptly. Leftovers will keep well in the refrigerator, though, for about 3 days.
Notes
Make it dairy free/vegan: You could potentially omit the goat cheese altogether, or substitute a few dollops of vegan sour cream. For a vegan salad, use maple syrup instead of honey, if using at all.
*Balsamic vinegar note: For a beautiful drizzle, use high-quality, thick balsamic vinegar (I love Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods, make sure you get the bottle with “25 stars” on it) or store-bought balsamic glaze/reduction (DeLallo and Alessi make them). You can use regular runny balsamic for less beautiful results, or make your own balsamic reduction by following the note below.
How to make balsamic reduction: Bring 1 cup (or more) runny balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes. Allow the reduction to cool, then transfer to an air-tight jar and store in the pantry. Balsamic vinegar is great on everything from pizza to ice cream, Caprese and green salads, and more.
Nutrition information on website (more detail)
Nutrition Facts
Serves 4
Serves 4
Amount Per Serving
Calories 108
% Daily Value*
Total Fat 6.8g 11%
Saturated Fat 2.6g
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.2g 0%
Cholesterol 6.5mg 2%
Sodium 207.3mg 9%
Total Carbohydrate 9.5g 3%
Dietary Fiber 2.3g 9%
Sugars 6.1g
Protein 3.5g 7%
Total Fat 6.8g 11%
Saturated Fat 2.6g
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.2g 0%
Cholesterol 6.5mg 2%
Sodium 207.3mg 9%
Total Carbohydrate 9.5g 3%
Dietary Fiber 2.3g 9%
Sugars 6.1g
Protein 3.5g 7%
