Salad with pickled strawberries topcook.tomathouse.com
Preparation:Toss 2 cups halved strawberries and 1 sliced shallot with 3 tablespoons sherry vinegar, 2 teaspoons sugar, and a pinch of salt; let sit for 10 minutes. Using a slotted spoon, remove the berries and shallot. Stir 2 tablespoons olive oil, 1 teaspoon Dijon mustard, salt, and black pepper into the remaining vinegar mixture. Stir in 6 cups mesclun and the berry mixture. Top the salad with hazelnuts and crumbled goat cheese. Ingredients:
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