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
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preparation
preparation Time0 mins
cook Time
0 mins
servings
4
calories
378 per serving
ingredients
- 1 Bag Arugula
- 1/4 cup Strawberries, sliced thin
- 1/4 cup Blueberries
- 1/4 cup Raspberries
- 1/2 cup Hazelnuts, toasted and chopped
- 1/2 cup Pistachios, finely ground
- tablespoons ground black pepper
- 1 log goat cheese
- For Champagne Vinaigrette Below:
- 2 tablespoons champagne vinegar
- 1-1/2 teaspoons honey
- 1 teaspoons shallot, minced
- 1/4 teaspoons Dijon mustard
- 1/8 teaspoons minced garlic
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper
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.