Ingredients Jump to Instructions ↓


  2. 1/4 cup extra-virgin olive oil

  3. 2 tablespoons lemon juice

  4. 1 teaspoon walnut oil

  5. 1 tablespoon minced Italian parsley

  6. 1 tablespoon grated lemon peel

  7. 1/4 teaspoon salt

  8. teaspoon freshly ground pepper

  9. SALAD

  10. 2 tablespoons chopped toasted walnut s, ground*

  11. 1 (4-oz.) ash-ripened or plain goat cheese log, cut crosswise into 4 pieces

  12. 4 cups slightly packed torn Boston or Bibb lettuce

  13. 1 1/2 cups halved small strawberries

  14. 1/2 cup toasted walnut halves*

Instructions Jump to Ingredients ↑

  1. In medium bowl, whisk together all vinaigrette ingredients.

  2. Heat oven to 375°F. Line baking sheet with parchment paper. Place ground walnuts in shallow bowl; press edges of cheese rounds into nuts, coating all sides. Place on baking sheet; refrigerate until just before serving.

  3. Immediately before serving, bake cheese 5 minutes or until warm and slightly soft. (Cheese should be warm but still hold its shape.)

  4. Meanwhile, in large bowl, toss lettuce with enough vinaigrette to lightly coat. Place on serving platter or individual salad plates. Arrange strawberries and walnut halves around plate over salad; place cheese rounds on top of salad. Serve immediately.

  5. TIP *To toast walnuts, spread on baking sheet; bake at 375°F. for 7 to 10 minutes or until lightly browned. Cool.


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