Thursday, April 2, 2009

Aruglula Strawberries Almonds with Goat Cheese Vinaigrette

For vinaigrette
2 oz chevre (goat cheese)
1 Tbsp extra virgin olive oil
1/4 cup fresh parsley leaves, minced
1 tsp garlic powder
salt and pepper

For salad
6 oz arugula
1 pint strawberries, sliced
1/2 cup toasted almonds, crushed into pieces

In a large bowl combine the chevre, olive oil, herbs and spices with a fork until pasty. Thin with a tablespoon of water at a time until the consistency of a creamy dressing.

Add the salad ingredients to the dressing and toss, coating thoroughly. Season one last time with a pinch of salt and freshly cracked black pepper.

Using tongs, pile the salad onto individual plates for serving.

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