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
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.