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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.
