Strawberry Goat Cheese And Roasted Walnut Salad With Strawberry Recipes

Steps:

• In a dry frying pan, toast walnuts for about 5 minutes, stirring constantly. Or toast walnuts in a toaster oven at 375°F/180°C for about 5 minutes. Watch closely so that walnuts don't get burned.
• On four plates, arrange salad greens and sliced onion.
• Arrange strawberries, avocado, walnuts and goat cheese on top.
• In a blender or food processor, put all the ingredients for the dressing and blend.
• Pour the dressing on the salad and infuse love right before serving!

Steps:

• Note: To toast walnuts, simply cook in a pan, no oil, for about 1-2 minutes on medium-low heat, moving occasionally.
• Lay the spinach out on a plate or in a bowl. Evenly distribute the strawberries, walnuts, and goat cheese on the salad.
• To create the dressing, combine the vinegar, oil, strawberries, honey, and water in a food processor or blender. Puree until smooth and well-combined. Drizzle over salad.

Steps:

• For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
• For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Steps:

• Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
• Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
• Combine strawberries and thyme in a small bowl and set aside.
• Grill bread on the preheated grill until browned, about 3 minutes per side.
• Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.