Fresh Chevre from Chateau de Fromage

This salad is a great dinner idea for a warm summer evening, but it’s also a wonderfully healthy treat year round. We got the recipe from New Orleans’ native Staci Ferber, who’s doing most of her cooking at her home in Dallas these days. Staci’s been perfecting this one for years and we love going to her place when she’s planning on serving it.

Using fresh, seasonal strawberries obtained at your local farmers market is highly recommended. For the goat cheese Staci uses the Fresh Chevre she gets from Chateau de Fromage. The talented Tonia Ashworth-Kuesel is the artisanal cheesemaker at Chateau de Fromage in the Deep Ellum District of Dallas.

Ingredients for 8 Servings

• 1 Tablespoon Minced Shallots
• 1 Tablespoon Fresh Tarragon Leaves, Chopped
• ¼ Cup Champagne Vinegar
• 1 Teaspoon Honey
• 1/2 Cup Extra Virgin Olive Oil
• 2 Heads of Butter Lettuce, Washed & Torn into Pieces
• 2 Medium Heads of Radicchio, Washed & Torn into Pieces
• 3 Belgian Endives, Whole Leaves Washed & Separated
• 2 Pint Baskets of Ripe Strawberries, Washed, Hulled, & Quartered
• 6 Ounces Fresh Crumbled Goat Cheese
• ¼ Cup Pistachios, Lightly Toasted & Chopped
• Salt & Pepper to Taste

Preparation

1. Combine shallots, tarragon, vinegar, and honey in a small bowl. Let this sit for a few minutes.
2. Whisk in extra virgin olive oil and add salt and pepper to taste.
3. Put butter lettuce, radicchio, and endive in a large bowl and toss with the vinaigrette. Divide salad between plates.
4. Put strawberries in the same mixing bowl, add more dressing and coat lightly being careful not to overdress.
5. Top each salad with equal portions of strawberries.
6. Sprinkle goat cheese and pistachios over each salad and serve immediately.

Serves up to 8 people.

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil