use code: KGRA2530
Shop toys, games, books, video games, music and more!
Buy Toys at YoYo.com
New customers to Yoyo.com, Bookworm.com or other Quidsi sites only. $20 maximum discount. Subject to change or cancellation.

January 28, 2012

Strawberry Goat Cheese Salad

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

Eat immediately

*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

*Balsamic Dressing:
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.


  1. Yumm =) Do you use your herbs de provence often? We had a friend-of-a-friend who used them for everything and pronounced the name w/a quasi-south-bend-french accent ;-) So ry & i have boycotted them since simply because it reminds us of our friend!! Hahah =) Gradually over the years I've become curious though ...

  2. I have a smallish container of it and mostly just use it for salad dressing - I had originally bought it for a cornish game hen recipe that used that and dried lavender together in a butter that you slathered all over them. I like the combo but it's sort of floral so doesn't go with everything. I do LOVE it in this salad though :)