Strawberry and Chèvre Salad
As with most salads, plate individually for family style. I use a really good syrupy Balsamic Vinegar for this recipe.
Course Appetizer, Salad
Cuisine French, North American
Salad:
- 8 cups baby salad greens
- ½ cup (100 gr) Chevre, crumbled
- 2 cups (279 gr) sliced strawberries
- Sliced almonds to garnish if desired
Dressing:
- ¼ cup (125 ml) vegetable oil
- 2 TBSP (30 ml) Raspberry vinegar
- 1 TBSP (15 ml) Balsamic vinegar
- ½ tsp. (2 ml) Dijon mustard
- ½ TBSP (6 gr) Brown Sugar Splenda
Mix dressing ingredients and set aside. Dressing can be made earlier in the day and stored in a tightly sealed container.
Place salad greens on a platter or individual dishes.
Drizzle with dressing over greens.
Top with strawberries, crumbled goat cheese and sliced almonds (if using).
Serve immediately.
Goat Cheese and Sauvignon Blanc were a match made long ago in the Loire Valley, France. So, there is no need to mess with it! But, the sweet dressing also works really well with a Chardonnay.
Try a French Sancerre, a Chardonnay or a New World Sauvignon Blanc. If there is a read wine person in the crowd, a Pinot Noir is our choice.
We’ve paired with:
- Kim Crawford Sauvignon Blanc
- Oyster Bay Sauvignon Blanc
- Blue Mountain Okanagan Falls Sauvignon Blanc
- La Crema Sonoma Coast Chardonnay
Keyword Baby Greens, Balsamic Vinegar, Chevre, Strawberries