Mesclun Salad with Strawberries, Goat Cheese and Walnuts Toasted Pita Chips with Oregano and Sea Salt

Mesclun Salad with Strawberries, Goat Cheese and Walnuts Toasted Pita Chips with Oregano and Sea Salt

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Serves: 4

Serve with Fog Dog Pinot Noir

For the Salad:

6 cups

Mesclun (mixed lettuces)
½ pint Strawberries, rinsed, hulled, and quartered
½ cup Toasted walnut halves
½ cup Mild fresh goat cheese, crumbled
¼ cup Red onion, thinly sliced
1 Tbsp. Sherry vinegar
1½ tsp. Fresh lemon juice
1 tsp. Minced shallots
1 tsp. Granulated sugar
2 Tbsp. Canola oil
2 tsp. Walnut oil
  Salt and freshly ground black pepper to taste

For the dressing, whisk together vinegar, lemon juice, shallots, sugar, salt and pepper, to taste. Add oils in a slow stream, continuously whisking until combined. Toss together the mesclun, strawberries, walnuts, red onions and dressing. Divide salad among plates and dot with crumbled goat cheese.

For the Pita Chips:

6 ea.

Whole wheat pitas
4 Tbsp. Joseph Phelps Extra Virgin Olive Oil
1 tsp. Dried oregano
  Coarsely ground grey sea salt
  Pinch of freshly ground black pepper


Preheat oven to 400°F. Cut each pita in half and then into 8 wedges. Arrange on
a large baking sheet. Drizzle olive oil over pita wedges. Toss and spread out evenly. Sprinkle with the oregano, salt and pepper. Bake for 8 to 11 minutes, or until toasted and golden in color.