Inicio » Recetas » Strawberry Watercress And Fromage Blanc Salad

Receta Strawberry Watercress And Fromage Blanc Salad

Name: Strawberry Watercress And Fromage Blanc Salad
Ingredients: 1/2 lb watercress, trimmed; 1 pt fresh strawberries, stemmed and cut into 1/4 inch slices; 1/2 c. (or possibly more) Balsamic Vinaigrette (recipe follows); Salt and pepper; 1 c. fromage blanc; 1/2 c. sliced almonds, toasted; Balsamic syrup (recipe follows); 2 Tbsp. Balsamic Syrup (recipe follows); 1/2 c. good quality balsamic vinegar; 1/2 tsp Dijon mustard; 2 tsp kosher salt; 2/3 c. plus 1 1/2 tsp. mild extra virgin olive oil; Any extra syrup can be stored in the refrigerator and used on grilled; vegetables.; 1 c. good quality balsamic vinegar; 1/2 c. finely chopped shallots

de Global Cookbook

Add a photo

click to rate

0 votos | 833 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1/2 lb watercress, trimmed
1 pt fresh strawberries, stemmed and cut into 1/4 inch slices
1/2 c. (or possibly more) Balsamic Vinaigrette (recipe follows)
Â Â Salt and pepper
1 c. fromage blanc
1/2 c. sliced almonds, toasted
Â Â Balsamic syrup (recipe follows)
2 Tbsp. Balsamic Syrup (recipe follows)
1/2 c. good quality balsamic vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
2/3 c. plus 1 1/2 tsp. mild extra virgin olive oil
Â Â Any extra syrup can be stored in the refrigerator and used on grilled
Â Â vegetables.
1 c. good quality balsamic vinegar
1/2 c. finely chopped shallots

Direcciones

To make the salad: Put the watercress and strawberries in separate bowls.
Divide the Balsamic Vinaigrette between the bowls and toss to coat. Season to taste with salt, pepper, and more Balsamic Vinaigrette, if you like.
Divide the watercress among 6 salad plates. Top with the strawberries.
Generously dot the salad with the cheese. Sprinkle on the almonds.
Drizzle on a small amount of the Balsamic Syrup.
To make the vinaigrette: Whisk the Balsamic Syrup, vinegar, mustard, and salt
In a medium stainless steel bowl. Gradually whisk in the oil till the mix is emulsified. Whisk to blend.
Makes 1 c..
To make the syrup: Combine the balsamic vinegar and shallots in a medium non-reactive saucepan over low heat. Gently simmer till the liquid is reduced to about 1/3 c., increasing the heat slightly at the end, but watching carefully to avoid scorching, about 30 min.
Strain the syrup, pressing out as much liquid as possible from the shallots.
Note: Fromage Blanc is a soft fresh white cheese available at cheese stores and many upscale markets.