by drbabs
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drbabs's Notes:
Expand8 medium-large strawberries, washed, hulled and cut in half Ask a question about this ingredient
2 small kiwi, cut lengthwise into quarters, and then cut into thirds Ask a question about this ingredient
1 teaspoon finely chopped shallot Ask a question about this ingredient
1 small stalk celery with leaves from the innermost heart, cut into small pieces Ask a question about this ingredient
1-2 ounce goat or feta cheese, crumbled Ask a question about this ingredient
coarse salt to taste Ask a question about this ingredient
fresh ground black pepper to taste Ask a question about this ingredient
1/4 cup tasted walnuts, roughly chopped (optional) Ask a question about this ingredient
3 tablespoons walnut oil Ask a question about this ingredient
1 tablespoon champagne vinegar Ask a question about this ingredient
1 tablespoon fresh squeezed lime juice (or to taste) Ask a question about this ingredient
1/4 teaspoon fresh chopped tarragon Ask a question about this ingredient
1/2 teaspoon maple syrup Ask a question about this ingredient
sat and pepper to taste Ask a question about this ingredient
Compose the salad: Place the strawberries on 4 plates as shown, and divide the kiwi, shallot, celery and cheese among the four plates, piling up a bit in the center. Sprinkle with walnuts if using, and salt and fresh ground black pepper to taste.
Ask a question about this stepMake the dressing: Whisk all the ingredients together, and taste. Add salt and pepper and adjust as desired.
Ask a question about this stepSprinkle dressing over salad and serve.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Looks yummy - and pretty!