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

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preparation Time
0 mins

cook Time
0 mins


378 per serving


  • 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


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.

recipe by

Kari K.

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.