A fresh Strawberry and Chèvre Salad with Lime Vinaigrette is a perfect lunch dish on hot summer days. Every bite tastes like Swedish summer!
You will need
8 cups strawberries, sliced
12-14 oz Chèvre, sliced into about 1.5-inch-thick slices
Marjoram
Thyme
Rosemary
Oregano
Sea salt
Freshly ground black pepper
Honey
Olive oil
2/3 cup walnuts
Arugula
Fresh basil, torn leaves
Crème de Balsamic
Lime Vinaigrette
Zest of 2 limes
4 ½ tbsp fresh lime juice
2 tbsp honey
5 tbsp balsamic vinegar
4 tbsp olive oil
Freshly ground black pepper
Sea salt
2 tsp fresh basil, shredded
How to make it
1. Preheat the oven to 480°F (grill setting).
2. Mix all the ingredients for the dressing and set aside.
Zest of 2 limes
4 ½ tbsp fresh lime juice
2 tbsp honey
5 tbsp balsamic vinegar
4 tbsp olive oil
Freshly ground black pepper
Sea salt
2 tsp fresh basil, shredded
3. Cut thick slices of Chèvre and place them on a baking sheet lined with parchment paper. Sprinkle with herbs, drizzle with honey and olive oil, and place in the oven until the cheese has a nice surface, about 4-5 minutes.
12-14 oz Chèvre, sliced into about 1.5-inch-thick slices
Marjoram
Thyme
Rosemary
Oregano
Sea salt
Freshly ground black pepper
Honey
Olive oil
4. Lay a bed of arugula on a serving plate and layer the sliced strawberries on top.
Arugula
8 cups strawberries, sliced
5. Break the walnuts into pieces and sprinkle over the salad.
2/3 cup walnuts
6. Place the grilled cheese on top and drizzle the cheese with Crème de balsamico.
Crème de Balsamic
7. Tear the basil leaves and sprinkle over the salad.
Fresh basil, torn leaves
8. Distribute the lime vinaigrette over the entire salad and serve.
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