Serves 8
Salad
Ingredients
- 20 strawberries, hulled and sliced ½” thick lengthwise
- ¼ cup extra-virgin olive oil
- ½ cup Reisling wine
- sea salt, to taste (we use Maldon)
- 1 teaspoon fresh coarsely ground black pepper
- 1 teaspoon fennel pollen, plus extra for assembly
- 3 quarts baby spinach, washed and dried
- 1 cup assorted edible flowers (nasturtium, marigolds, garlic blossoms)
Directions
- Place the sliced strawberries in a bowl and drizzle with the olive oil and Riesling; season with salt, pepper and fennel pollen.
- Transfer to a sealable bag and allow to marinate for up to 24 hours refrigerated.
- Remove strawberries from the bag and strain out the juice; set berries aside.
- Reserve spinach and flowers for assembly (below).
Ice Wine Vinaigrette
Ingredients
- 6 shallots, finely diced
- salt and black pepper to taste
- 1 cup ice wine vinegar (we recommend Minus 8 brand)
- ½ cup almond oil (we recommend Le Blanc brand)
Directions
- Place the diced shallots in a small mixing bowl, season with salt and pepper, cover with the ice wine vinegar and let marinate at room temperature for thirty minutes.
- Add the almond oil and stir gently. Cover and refrigerate for up to 2 days.
- Let sit at room temperature for one hour before serving.
Goat Cheese Mousse
Ingredients
- 1 cup soft chevre (goat cheese)
- ¼ cup milk
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
Directions
- Place the goat cheese, milk, olive oil and salt in the bowl of a food processor and blend quickly until smooth.
- Refrigerate for up to three days.
Assembly
- On each of 8 plates, place a large spoonful of the goat cheese mousse in the center and pull to smear it across the middle of the plate.
- Arrange the strawberries beautifully around the plates in a random pattern.
- Top the strawberries with the spinach, and drizzle a few spoonfuls of vinaigrette over the top.
- Sprinkle with sea salt, fennel pollen, and lots of flowers. Enjoy!!
Recipe courtesy of The Cottage, Westport
Chef Brian Lewis
