Printer Friendly Recipe
Serves: 4
Serve with Freestone Vineyards 'Fog Dog' Pinot Noir
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For the Salad:
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6 cups
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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 |
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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.
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For the Pita Chips:
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6 ea.
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Whole wheat pitas |
| 4 Tbsp. |
Joseph Phelps extra virgin olive oil |
| 1 tsp. |
Dried oregano |
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Coarsely ground grey sea salt |
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Pinch of freshly ground black pepper |
Preheat oven to 400 degrees 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.
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