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Georgia Department of Agriculture

Strawberry and goat cheese salad

Ode to Mercy Ale BBQ Sauce


Printer Friendly Recipe



Prep: 15 minutes

Yields: 4 servings



1 5-oz. container field greens
1 pint strawberries, sliced
1 cup pecans, toasted and coarsely chopped
1 4-oz. log goat cheese




Place washed and dried greens in a bowl. Arrange sliced strawberries, crumbled cheese and pecans on top of salad. Drizzle with some of vinaigrette, reserving remainder for another use. Toss salad lightly and serve immediately.

Strawberry vinaigrette



1 pint strawberries, washed and destemmed
1/3 cup cider vinegar
1 teaspoon Dijon mustard
2/3 cup pecan or olive oil
Salt & pepper


Puree strawberries in work bowl of a food processor. Process until smooth. Add cider vinegar, Dijon and salt & pepper, pulse to combine. With motor running, slowly add oil to bowl mixing until all is added and emulsified.

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