It’s such a fun week here at Babble! Since we’re having a little celebration of strawberries, I thought I would do something healthy—well, almost healthy. If you haven’t already guessed, I have a major sweet tooth, and am a sucker for anything baked and dripping in heavy cream. But if I don’t want to gain fifteen pounds, I figured it’s time I blogged about a salad.
Rest assured, this salad is delicious, and full of flavor. It is my firm belief that a salad should be exciting—a reward for eating healthy.
Nothing goes better with a fruity salad than a nice, creamy goat cheese. If you buy a small amount of it, it can last a couple of weeks in the fridge. It’s great on salads, with roasted beets, thrown into warm pasta, and in any dish you want to have a bit of tang.
Strawberry Salad with Candied Almonds and Strawberry Balsamic Vinaigrette
chevre (goat cheese)
strawberries, cut in fourths
strawberry balsamic vinaigrette (recipe follows)
candied almonds (recipe follows)
Arrange the desired amounts of each ingredient on separate plates, or toss in a large bowl.
Strawberry Balsamic Vinaigrette
5 large strawberries, cut in pieces
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons pure maple syrup or honey
1/4 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
Combine all ingredients in a blender or food processor.
3 tablespoons brown sugar
1 tablespoon water
1/4 cup sliced almonds
1. Sprinkle brown sugar in a skillet set over medium heat. As it heats up, add the water to help it dissolve. Watch carefully as the sugar water comes to a boil. When the water boils off, you will notice a change in the bubbles. Instead of being wet, they will start to thicken and turn darker.
2. When the sugar mixture turns thick, add in the almonds. Toss to coat them in the sugar syrup. Allow to cool.