Roasted Strawberry & Goat Cheese Salad
- 1 cup strawberries (ideally fresh but frozen work too when thawed, 144g / 5.1 oz)
- 3 packages goat cheese (ideally fresh but frozen work too when thawed, 144g / 5.1 oz)
- 1/2 cup pork rind (ideally fresh but frozen work too when thawed, 144g / 5.1 oz)
- 1/2 cup pecans (ideally fresh but frozen work too when thawed, 144g / 5.1 oz)
- 4 cups lettuce (ideally fresh but frozen work too when thawed, 144g / 5.1 oz)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon bee pollen (ideally fresh but frozen work too when thawed, 144g / 5.1 oz)
- Place the pork rinds into a blender and pulse briefly until crumbled / powdered.
- I used homemade pork rinds from pork skin I get from my local farmer.
- When I don't have any left, I sometimes get pork rinds from here.
- These must be the only pork rinds made with pure pork skins (no additives) here in the UK.
- Cut each goat's cheese round in half widthwise and cover in the powdered pork rinds.
- You can brush some olive oil on the dry side to help them stick to the cheese.
- Place on a baking tray lined with parchment paper with the cut side up and put in the freezer for about an hour.
- This will prevent the cheese from melting when grilled.
- After an hour, place the tray under a grill preheated to 225 °C/ 450 °F and cook for just about 5 minutes.
- The longer you leave it, the more likely it will start melting.
- *Make sure you freeze the cheese before grilling.
- Here is what happened to my cheese when I didn't freeze it.
- Even with the cut side up, it melted it the oven in just a few minutes.* Meanwhile, wash the strawberries and place them on a baking dish lined with parchment paper.
- Spray / cover in balsamic vinegar and transfer into the oven.
- Cook at 225 °C/ 450 °F for just 7-10 minutes.
- The strawberries will release its juices and mix with the vinegar creating a delicious caramelised vinaigrette! Make sure you get your strawberries organic, they are on the Dirty Dozen Plus list for 2014! Wash the lettuce and place in a salad spinner to dry or pat dry with a kitchen towel.
- You can use roasted or raw pecans.
- Roasting the pecans will add depth to both texture and flavour.
- Drizzle the salad with extra virgin olive oil.
- Add the strawberry and the strawberry juices.
- Optionally, sprinkle with the bee pollen to add a honey kick! Make sure you use high quality organic bee pollen.
Originally posted 2019-02-20 17:39:03.