The California Strawberry Commission Recipe E-Book has so many mouth watering recipes, I wish I had my own field. Fortunately, it’s strawberry season and the radiant red berries are abundant in grocery stores.
Inside Strawberry Recipes for Every Day, I found a recipe for ‘Macadamia Crusted Halibut with grilled Strawberry and Mint Relish’ which looked perfect for a summer meal, but I’m the only one around who eats halibut. Therefore, I choose a salad. By the way, the book also includes tips for buying, storing and freezing the fruit.
I admit I took a few liberties with the publication’s official ‘Chinois Strawberry and Goat Cheese Salad’, but I think I’ll be forgiven. Instead of frying wonton strips I choose to buy a bag of colorful tortilla strips. Frying brings too much clean up! I also substituted almond slices for the pine nuts because I had them in the freezer. I followed the dressing recipe exactly and it makes a zippy home run. The photo worthy final presentation tasted bold and flavorful and I would be proud to serve this sensational salad to others.
Here’s the recipe:
- 1/4 cup Balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 Tbsp garlic, chopped (I used a large clove)
- 1/2 teaspoon sugar
- 1 cup soybean oil
- salt and pepper, if desired
- Spring mix, mescalin or arugula
- Stemmed and sliced strawberries
- Toasted pine nuts or sliced almonds
- Fresh goat cheese, crumbled
- Tortilla or fried wonton strips
Make the vinaigrette by blending all the dressing ingredients in a jar and shaking well.
Mix together the salad fixings and drizzle the dressing on top.
For more information: www.californiastrawberries.com. The Strawberry Recipes for Every Day cookbook is available from the website for e-readers, as an app, as a download or in print.