This simple springtime salad, a recipe from chef Brett Emerson of Contigo in San Francisco, pairs the creaminess of goat cheese with the sweetness of strawberries and toasted hazelnuts. While broiled Caña de Cabra is recommended for the recipe, you can substitute another soft ripened goat’s milk cheese such as Bucheron, as long as it has a citrus note to it. 

Once you’ve got the technique down, you’ll find all sorts of occasions to use it. “We make different versions of this salad throughout the year,” Mr. Emerson said. “The balance between the sweetness of the strawberries, the toasty flavor of the hazelnuts and the funky creaminess of the goat cheese is really nice.”

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Erica Mixon

Erica Mixon is an editorial intern at Culture. Mixon is also the arts editor of Emerson College's student-run newspaper, the Berkeley Beacon, and editor in chief of an upcoming human resources blog, HRTalentManagement. While Erica is not editing or writing, she enjoys spending time in her hometown of Ogunquit, Maine.