Viking TV Recipe Strawberry & Goats Cheese Salad with Herb Dressing

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Strawberry and Goats Cheese Salad with Herb Dressing
Serves 4

For the dressing
4 tbsp mayo
2 tbsp sour cream
Small bunch chives
Small bunch parsley
Small bunch bronze fennel
1 tsp honey
½ lemon, juice only
Salt & pepper

For the salad
2oz / 60g rocket (arugula) leaves
3½ oz /100g mixed salad leaves
A few lovage sprigs (optional)
Half cucumber, shaved into ribbons
3½ oz /100g strawberries, halved
½ small red onion, finely sliced
3½ oz /100g rustic sourdough croutons
8¾oz / 250g Young Buck Blue Goats Cheese (or a goats cheese of your choice)

Edible flowers, to garnish
Fennel sprigs, to garnish

For the dressing, add all the ingredients together into a blender and blend well OR you can use a pestle and mortar.
Spoon into a jar in keep in the fridge.
Check the seasoning, adding a little more salt and freshly ground black pepper.
To assemble the salad, combine the rocket and salad leaves together.
Arrange the leaves on a platter, add the strawberry halves.
Add the red onion slices and rustic croutons around.
Spoon over some dressing.
Add the goats cheese.
Garnish with fennel and edible flowers.

To make rustic croutons: Preheat the oven to fan 180°C/ convection 350°F. Add 4 slices of torn sourdough bread into a bowl. Add 3 tbsp olive oil, 2 tsp chopped rosemary and 1 tsp thyme, salt and paprika to the bowl and toss. Place onto a baking tray and place in the oven for about 10 minutes, turning occasionally until brown. Take out the oven and sprinkle over sea salt and leave to cool.

Fine foodCatherine FulvioGood living