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Recipe courtesy of Food Network Kitchen
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Pickled Strawberry Salad
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Directions

Toss 2 cups halved strawberries and 1 sliced shallot with 3 tablespoons sherry vinegar, 2 teaspoons sugar and a pinch of salt; let sit 10 minutes. Remove the berries and shallot with a slotted spoon. Whisk 2 tablespoons olive oil, 1 teaspoon dijon mustard, and salt and pepper into the vinegar mixture. Toss with 6 cups mesclun greens and the berry mixture. Top with hazelnuts and goat cheese.

Photograph by Justin Walker

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