Recipe by COOKGIRl
From redwoodhillfarms.com. Feta would also be a good substitute for the chevre.
Top Review by lovestocook #6
Fabulous! I made this for mother's day lunch and my girls and I loved it. I used feta cheese. I will for sure make this again. Perfect if you want to impress company. I could not find pomegranate molasses so I used a recipe I found on this site.
- 2 tablespoons grapeseed oil (or 1 tablespoon grapeseed oil and 1 tablespoon walnut oil if using walnuts)
- 2 tablespoons pomegranate molasses
- 1 tablespoon red wine vinegar
- 2 teaspoons shallots, finely minced
- 6 cups spring greens (romaine would be good, too)
- 1 cup strawberry, hulled and thinly sliced
- 1⁄4 cup walnuts or 1⁄4 cup pine nuts, toasted
- 3 ounces chevre cheese or 3 ounces any soft fresh goat cheese
- fresh ground black pepper, to taste
Directions See How It's Made
- Lightly toast the nuts and set aside to cool.
- Whisk all the vinaigrette ingredients together in a non-reactive bowl and set aside. (Tip: It may be necessary to warm the pomegranate molasses slightly to aid in whisking.).
- Arrange greens on 4 individual salad plates.
- Top salad greens with the strawberries, drizzle with vinaigrette, and add walnuts and chevre.
- Season with freshly ground pepper to taste.