Strawberry Salad with Honey Vinaigrette and Goat Cheese

By Chef Stefania Corrado

Strawberry Salad with Honey Vinaigrette and Goat Cheese

 

Yield

6 servings

Ingredients

600 grams of strawberries

300 grams of already clean chicory

300 grams of Belgian endive

6 crottin de chèvre – goat cheese

125 grams American pistachios

50 grams sugar

30 ml water

15 grams butter

25 grams acacia honey

50 grams extra virgin olive oil

Juice of one lemon

Chopped fresh chili

1 of raspberry vinegar

Salt

 

Instructions

For sandblasted pistachios: create a syrup in a saucepan with the sugar and the water and reach the temperature of 120 °C. At this point add the pistachios, previously roasted in the oven for 10 minutes at 100 ° C, and mix them with a spatula until the sugar starts to congeal. Continue cooking until mixture is amber-colored, never exceeding a temperature of 120 °C. Remove from heat and separate pistachios with the aid of butter and a fork. Pour the pistachios on a cold work surface and set aside. Wash and clean the strawberries, then cut into wedges. Prepare the vinaigrette by emulsifying oil honey, lemon juice, honey, pepper, salt and a few drops of raspberry vinegar. Season the chicory and endive with vinaigrette. Cut in half lengthwise the goat cheese and toast in a grill for a few minutes. Serve with strawberries, salad, and the sandblasted pistachios. Enjoy your salad!

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