My daughter is spending this year abroad and is planning on cooking a special meal and wanted the recipe for my strawberry goat cheese salad - something that I usually save for special occasions, not because it's that fancy, but it's beautiful and refreshing to have alongside what usually amounts to heavier, richer dishes that we tend to enjoy at the holidays. While I don't have an EXACT recipe, (I just sort of toss it all together), here's the gist of it (and a crappy picture from another post 3 years ago)...
If you don't have access to the fresh herbs, you can just leave them out or if you have dried, you could mix them into your dressing. I have made the dressing without the herbs de provence and just used dried basil and mint when I haven't had anything else available. If you cant find the chevre with herbs, just use whatever soft goat cheese you can find.
Strawberry Goat Cheese Salad
1 - 8 oz package mixed greens (or use an assortment that you like - you could also just use baby spinach)
1 small package fresh basil, about 2 oz, very thinly sliced
1/2 small package fresh mint, about 1 oz, very thinly sliced
1 lb strawberries, hulled and sliced
1 - 4 oz log chevre goat cheese with herbs, crumbled
2/3 cup honey roasted pecans, chopped (recipe to follow)
Balsamic Dressing (recipe to follow)
Place salad in large serving bowl
Arrange strawberries on top of the salad - you can make them pretty or just throw them all on there
With a fork, crumble the cheese over the salad
Sprinkle with the chopped pecans over the salad
Sprinkle basil and mint over the salad
Pour dressing over the salad
*Honey Roasted Pecans:
Preheat oven to 350. Combine pecans and 2 Tbsp honey, spread on a baking sheet coated with cooking spray and bake 10 minutes, stirring halfway through. Let them cool and then chop for the salad
In a small bowl whisk together 1/4 cup balsamic dressing, 2 Tbsp Olive Oil, 1 tsp honey, 1/2 tsp Herbs de Provence, kosher salt and fresh black pepper to taste.