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.
Ryan Liebe for The Wall Street Journal
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.”