Strawberry Salad With Honey Champagne Vinaigrette
Learn how to make a delicious strawberry and berry hazelnut salad with pistachio and black peppered goat cheese tossed with a honey-champagne vinaigrette from the Kenmore in-house chef Kari Karch
preparation
preparation time
0 mins
cook time
0
servings
4
calories
378
ingredients
1 Bag Arugula
0.25 cup Strawberries sliced thin
0.25 cup Blueberries
0.25 cup Raspberries
0.5 cup Hazelnuts toasted and chopped
0.5 cup Pistachios finely ground
1 log goat cheese
2 tablespoons champagne vinegar
1.5 teaspoons honey
1 teaspoons shallot minced
0.25 teaspoons Dijon mustard
0.13 teaspoons minced garlic
0.25 cup extra virgin olive oil
directions
Make the vinaigrette last by placing ingredients in a blender and pulse. Keep refrigerated until ready to use. Place arugula in a large bowl and top with berries and nuts. On a separate large plate, mix pistachios and black pepper. Roll goat cheese log in mixture and slice into rounds. Place on top salad. Drizzle with vinaigrette and finish with a crack of fresh black pepper. Serve with a rose champagne.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
