In THE EARTHBOUND COOK: Recipes for Delicious Food and a Healthy Planet
Heirloom Lettuce Salad with Strawberries, Walnuts and Goat Cheese
Serves 4 as a side salad
1 pint fresh strawberries, rinsed, dried, and hulled
Walnut Balsamic Vinaigrette (recipe follows)
7 ounces heirloom lettuce leaves, left whole, or 5 ounces mixed baby greens, rinsed and dried if not prewashed
½ cup walnut pieces, toasted (see box, page 31)
½ cup (about 2 ounces) crumbled goat cheese
1. Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside.
2. Place all of the lettuce leaves in a large bowl and add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed.
3. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.
Walnut Balsamic Vinaigrette
Makes about ½ cup
2 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
3 tablespoons toasted walnut oil (see sidebar)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.)