The Olive Tap
240 Robert Parker Coffin Road
Long Grove Strawberry Festival
Old McHenry and Robert Parker Coffin Road
Strawberry and Citrus Herb Goat Cheese Salad
4 oz. log of goat cheese
2 tsp grated lemon zest
2 tsp fresh, chopped thyme
2 tsp fresh, chopped basil
1 head of Butter lettuce, cleaned and broken into large leaves.
4 cup fresh baby spinach
1 cup sliced strawberries
1 thinly sliced radish
1/4 cup sliced almonds
1 Tbs The Olive Tap’s Strawberry Balsamic Vinegar
1 Tbs The Olive Tap’s Sorrento Lemon Agrumato Olive Oil
1 Tbs The Olive Tap’s Basil Agrumato Olive Oil
1/4 tsp prepared Dijon mustard
1 Tbs diced shallot
a couple pinches of Pink Himalayan Sea Salt
To assemble the goat cheese:
Combine lemon zest, thyme and basil. Spread the herb/zest mixture on a small plate and roll the goat cheese around until it is fully coated. Very gently press into cheese so it adheres. Wrap it in plastic wrap and put in refrigerator until ready to slice. Keeping it chilled will make it easier to cut.
To make the vinaigrette:
In a small non-reactive bowl combine diced shallot, strawberry balsamic vinegar, Dijon Mustard and pink sea salt. Whisk to combine. Then slowly add the lemon and basil olive oil in a thin stream whisking continually until all the oil has been incorporated.
For the salad assembly:
Line 2 bowls with Butter lettuce, then top with baby spinach leaves (depending on the size of your bowls you may be able to make more than 2 salads). Top with strawberries, radish, and almonds. Remove the goat cheese log from the refrigerator and slice 4 coin shaped pieces approximately 1/4 to 1/3 inch thick. Top each salad with 2 slices of Goat Cheese, then drizzle with vinaigrette. Serve immediately.