Vinegartart

I know.  I know.  So, what am I doing buying strawberries in March.  It isn’t even strawberry season.  Truth to tell I was lulled into buying them.  They looked so delicious.  So red.  They weren’t obscenely large and they were organic.  Even though I rail against buying food out of season, I occasionally get caught up in the siren call of  the grocery store.

I use white balsamic vinegar in this recipe as I prefer the look of bright red strawberries that haven’t been browned down from using a dark balsamic.

Balsamic Strawberries, Walnuts, and Goat Cheese with Salad Greens

(serves four)

Ingredients

2 tablespoons white balsamic vinegar

1 tablespoon honey

1 tablespoon olive oil

Salt and freshly ground pepper (lots)

1-1/2 cups strawberries, hulled and sliced

1/2 cup walnut halves, toasted

125 grams (4 ounces) soft goat cheese

8 cups salad greens

Method

1. Combine the first four ingredients in your salad bowl.

2. Add the strawberries and toss.  Let macerate for 20 minutes.

3.  Add salad greens to the bowl and toss to combine.  Equally divide salad among plates and top with nuggets of goat cheese and toasted walnuts.  Or, alternately, toss everything together and self serve.

This salad tastes like spring.  On the other hand, so does this…

…a strawberry sundae – the first of the season.

Is your vehicle equipped with this option?

What you accomplish with the recipes I share with you is what makes me eager to share more.  As always, I thank you for following.  And remember, it’s never too early in the season to enjoy strawberries or sundaes.  Right Brenda?