Easy
Everybody thinks of strawberries for dessert, but they’re wonderful in savory recipes. Here, they get a gentle, quick pickling before teaming up with creamy goat cheese and toasted pecans in a simple but impressive spring salad.
Ingredients
SERVINGS: 4 Serving(s)
- ½ cup white balsamic vinegar
- ½ cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups sliced strawberries
- 8 cups mixed spring greens
- 4 cups sugar snap peas, steamed and cooled
- 1 cup toasted pecans
- 4 ounces goat cheese, crumbled
- Extra-virgin olive oil, for drizzling
Instructions
In a heat-proof glass measuring cup, combine vinegar, water, salt and pepper. Microwave on high until steaming, about 3 minutes. Place sliced berries in a shallow bowl; pour hot vinegar mixture over berries, and let stand 30 minutes.
To serve, divide greens and snap peas evenly among plates; spoon about 2 tablespoons strawberry vinegar over greens. Top evenly with pickled strawberries, pecans and goat cheese. Drizzle with olive oil, and sprinkle with more salt and pepper.
