Salad with pickled strawberries

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Before adding to the salad, sliced strawberries are marinated for a few minutes with shallots in a mixture of sherry vinegar, sugar, and salt, infusing the shallots with their delicious juices. This allows the strawberries to blend more seamlessly with the other salad ingredients, and the marinade becomes the base for a fruity vinaigrette. Everything is mixed with mesclun (a selection of small lettuce leaves) and topped with crushed hazelnuts and goat cheese. This summer salad is perfect for picnics as a light, juicy side dish for grilled meats.

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Recipe:

Toss 2 cups halved strawberries and 1 sliced shallot with 3 tablespoons sherry vinegar, 2 teaspoons sugar, and a pinch of salt; let sit for 10 minutes. Using a slotted spoon, remove the berries and shallot. Stir 2 tablespoons olive oil, 1 teaspoon Dijon mustard, salt, and black pepper into the remaining vinegar mixture. Stir in 6 cups mesclun and the berry mixture. Top the salad with hazelnuts and crumbled goat cheese.

Recipes with similar ingredients: mesclun salad mix, goat cheese, hazelnuts, Dijon mustard, black pepper, sherry vinegar, strawberry

Categories:

recipe / Summer dishes / Desserts / Fruit desserts / Salads / Leafy salads / Fruit salads