This is my favorite salad, hands down. It requires more time and preparation than say, a caesar salad, but it is worth every minute. Even the dressing is homemade. This delicious meal is also chock full of superfoods: strawberries, olive oil, almonds, arugula and honey so you can expect to feel delightfully full and satisfied. I don't know about you, but I love a sweet and savory salad that tastes like dessert and shakes up the boring old salad routine!
In the spirit of transparency, I will admit the photos in this post are not my best work. The strawberries are just too fresh and vibrant and the goat cheese is insanely warm, melty and gooey. I promise, this dish tastes way better than it looks. Trust me :) #sweetandsavory
Serving Size: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Fresh from the Market:
- 3 c. Fresh Strawberries
- 4 oz. Chevre (Goat Cheese)
- 6 c. Arugula
- 1/2 tsp. Lemon Juice
From the Pantry:
- 1/4 c. Brown Rice Bread Crumbs
- 3 tbsp. Almonds
- 1 tsp. Extra Virgin Olive Oil
- 4 tbsp. Balsamic Vinegar
- 1 1/2 tbsp. Organic Honey
- 1 tsp. Yellow Mustard
From the Spice Rack:
- 1/4 tsp. Sea Salt
- 1/4 tsp. Ground Black Pepper
- Food Processor or Cooking Mallet
- Pop the goat cheese in the freezer for 10 to 15 minutes. It will make the goat cheese easier to slice into 4 medallions without crumbling. If you have 4 pre-sliced medallions, just pop them in the freezer for 5 to 10 minutes.
- Preheat the oven or convection oven to 300 degrees F.
- Slice the strawberries - remove the top and slice the remaining berry in two.
- Crush the almonds with a food processor or a cooking mallet.
- Take the goat cheese out of the freezer and grab the olive oil and gluten free brown rice bread crumbs.
- Slice the goat cheese into four medallions (carefully, so it does not crumble).
- Brush each goat cheese medallion lightly with the olive oil. Dredge the goat cheese in the brown rice bread crumbs.
- Toss the crushed almonds in the remaining olive oil and lightly coat them.
- Place the goat cheese and almonds on a small baking sheet and pop them in the oven for 5 to 8 minutes (depending how hot your oven gets).
- Bake until soft and golden brown. Keep an eye on the goat cheese, as you don't want it to become too soft!
- Now back to the berries! Heat a skillet on a low flame with a few sprays of cooking olive oil.
- Put the sliced strawberries, balsamic vinegar, honey, lemon juice, mustard, sea salt and pepper into the skillet and toss lightly to cover the berries.
- Saute the strawberries until they soften and darken which should take about 5 to 10 minutes.
- Take the goat cheese and almonds out the oven and place over the warm arugula immediately. Carefully remove the goat cheese with a spatula so it does not break or smear. I serve this in two separate bowls to keep the goat cheese intact.
- Scoop the strawberries out of the skillet (leaving the sauce behind) and into each bowl.
- Sprinkle the toasted almonds over each serving. Tip: Have extra almonds? Check out this simple Homemade Almond Butter recipe
- Spoon the homemade strawberry vinaigrette from the skillet over each serving.
Surprise, surprise! This is also Holly's favorite salad... she didn't mind that the photos were bad.