Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Dave from Redwood Hill Farm first shared this recipe for Strawberry, Walnut & Goat Cheese Salad with Pomegranate Vinaigrette on April 22, 2006.
Strawberry, Walnut & Goat Cheese Salad with Pomegranate Vinaigrette
2 Tablespoons grapeseed or canola oil
2 Tablespoons pomegranate molasses (available at Middle Eastern groceries)
1 1/2 to 2 tsps red wine vinegar
1 tsp finely minced shallot
Salt to taste
6 cups mesclun
1 cup strawberries, hulled and thinly sliced
1/4 cup walnuts, broken into pieces, toasted, and skins removed
3 ozs soft goat cheese, such as Redwood Hill chevre, crumbled
Freshly ground pepper, to taste
Whisk all the vinaigrette ingredients together and set aside. Arrange greens into a mound on four separate plates. Top greens with berries, drizzle with dressing, and add walnuts and goat cheese. Season with a twist of freshly ground pepper. Serve immediately.