Arugula Salad with Charred Feta, Toasted Pine Nuts, and Strawberry Vinaigrette
2018-03-26 13:57:21
Serves 8
If you don’t have a blowtorch, you can achieve a similar effect by broiling the feta for 2 to 4 minutes. You’ll need a blender for this recipe.
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Ingredients
- 1½ cups crumbled feta
- ½ pound hulled strawberries
- ½ cup olive oil
- ½ cup Champagne vinegar
- 1 tablespoon stone-ground mustard
- 1½ teaspoons honey
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ cup minced fresh tarragon
- 6 cups baby arugula
- ¼ cup toasted pine nuts
Instructions
- Scatter feta on a baking sheet. Char cheese with a blowtorch until browned, then refrigerate while you make the vinaigrette.
- Puree strawberries in a blender until smooth, then pass through a mesh strainer. Return strained berries to blender and add oil, vinegar, mustard, honey, sugar, and salt. Blend until smooth. Fold in tarragon.
- Dress arugula with prepared vinaigrette, sprinkle with pine nuts, and toss. Top salad with feta and serve immediately.
Adapted from Chef Edouardo Jordan, JuneBaby
Adapted from Chef Edouardo Jordan, JuneBaby
culture: the word on cheese https://culturecheesemag.com/
Photo Credit Charity Burggraaf
culture: the word on cheese
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