Fresh Spinach Strawberry Salad with Herbs and Goat Cheese
With the warmer months approaching, it’s time to start enjoying some spring and summer recipes. In California, strawberry season is in full swing and it is big business here considering the Golden State is the nation's leading producer of strawberries. In 2…
What you'll need
Ingredients
1 (6-ounce) bag baby spinach (about 6 cups)
1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
2 tablespoons packed tarragon leaves
1 cup quartered strawberries
2 tablespoons balsamic vinegar
1 tablespoon very finely minced shallot
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
5 tablespoons extra virgin olive oil
3 ounces fresh goat cheese (feta will also work)
The method
Directions
01
Aged Balsamic vinegar, to drizzle
02
In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.
03
In small bowl, combine vinegar, shallot, mayonnaise, mustard, salt, and pepper. Whisk until mixture appears milky and no lumps remain. Whisking constantly, very slowly drizzle oil into mixture. Vinaigrette should be glossy and lightly thickened.
04
Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top. Drizzle with aged balsamic and serve immediately.
A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade . The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dr…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Fresh Spinach Strawberry Salad with Herbs and Goat Cheese
Prep
Cook
Yield
With the warmer months approaching, it’s time to start enjoying some spring and summer recipes. In California, strawberry season is in full swing and it is big business here considering the Golden State is the nation's leading producer of strawberries. In 2…
Ingredients
1 (6-ounce) bag baby spinach (about 6 cups)
1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
2 tablespoons packed tarragon leaves
1 cup quartered strawberries
2 tablespoons balsamic vinegar
1 tablespoon very finely minced shallot
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
5 tablespoons extra virgin olive oil
3 ounces fresh goat cheese (feta will also work)
Cook Like James · The method
Directions
1
Aged Balsamic vinegar, to drizzle
2
In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.
3
In small bowl, combine vinegar, shallot, mayonnaise, mustard, salt, and pepper. Whisk until mixture appears milky and no lumps remain. Whisking constantly, very slowly drizzle oil into mixture. Vinaigrette should be glossy and lightly thickened.
4
Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top. Drizzle with aged balsamic and serve immediately.
Cook Like James
Fresh Spinach Strawberry Salad with Herbs and Goat Cheese
Prep
Cook
Yield
With the warmer months approaching, it’s time to start enjoying some spring and summer recipes. In California, strawberry season is in full swing and it is big business here considering the Golden State is the nation's leading producer of strawberries. In 2…
Ingredients
1 (6-ounce) bag baby spinach (about 6 cups)
1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
2 tablespoons packed tarragon leaves
1 cup quartered strawberries
2 tablespoons balsamic vinegar
1 tablespoon very finely minced shallot
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
5 tablespoons extra virgin olive oil
3 ounces fresh goat cheese (feta will also work)
Directions
1
Aged Balsamic vinegar, to drizzle
2
In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.
3
In small bowl, combine vinegar, shallot, mayonnaise, mustard, salt, and pepper. Whisk until mixture appears milky and no lumps remain. Whisking constantly, very slowly drizzle oil into mixture. Vinaigrette should be glossy and lightly thickened.
4
Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top. Drizzle with aged balsamic and serve immediately.
