This is a nice summer meal, it is light, refreshing and overall delicious. BIG thanks to Chef Dan Richer at Rancho La Puerta!
Each ingredient is chosen for how its flavors influence its neighbor; they all must work together to form a tasty assembly.
Strawberries- 3-5 per person. Pears or apples work fine as a seasonal substitute.
Goat Cheese- 1 ounce per person
Fresh Basil- 1 bunch, finely cut
Chervil- 1 bunch, use leaves picked from stem
Tarragon- 3 sprigs, use leaves picked from stem
Black Pepper- 5 turns of a mill
Walnuts- 1 ounce or any of the freshest toasted nuts available
Baby Salad Greens- loose handful per person
Balsamic Vinaigrette (Recipe)
Balsamic Vinegar- 2 ounces by volume
Apple Cider Vinegar- 1 tablespoon
Honey- 1 teaspoon
Mustard- 1 teaspoon
Grape Seed Oil- 16 ounces by volume, can use any neutral oil like canola if preferred
Black Pepper- 2 turns
Salt- to taste
For the dressing:
Add the apple and balsamic vinegars, honey, and mustard to a blender or food processor. With the machine running at mid tempo, very slowly add the grape seed oil to create an emulsion. Season with the salt and pepper.
Gently mix the baby salad greens and tarragon, basil and chervil. Dress lightly with the balsamic vinaigrette, tossing until each leaf of baby salad greens is gently coated.
Serve family style mixed together in a big bowl or plate each serving. To plate, space the strawberries around the edges of salad plates and add a small spoonful of the basil goat cheese in between. Place the greens in the center of the plate. Top the greens with a few walnuts, and serve.