Pickled strawberries add a burst of refreshing sweet and sour to the salad. Try substituting blue cheese for the goat cheese. The pickled strawberries are also delicious with a strong cheese on a cracker.
Cooling Time 60 minutes
3/4 cup (175 mL) white balsamic vinegar
1/4 cup (50 mL) granulated sugar
1-1/2 tsp (7 mL) mustard seeds
1 bay leaf
6 sprigs fresh Ontario Thyme, leaves picked and chopped, stems reserved
Pinch crushed red pepper flakes
Salt and pepper
1-1/2 cups (375 mL) hulled, quartered Ontario Greenhouse Strawberries
1 Ontario Greenhouse Lettuce, (such as Boston, Bibb or Butter Head), separated into leaves
Half Ontario Greenhouse Cucumber, cut into matchsticks
150 g Ontario Goat Cheddar, crumbled
1 cup (250 mL) hazelnuts, toasted and coarsely chopped
1/4 cup (50 mL) hazelnut oil or Ontario Sunflower Oil
1 pkg (3 oz/100 g) Ontario Pea Sprouts, trimmed
In medium bowl, combine vinegar, sugar, mustard seeds, bay leaf, thyme stems, red pepper flakes, 1/2 tsp (2 mL) salt and 1/4 cup (50 mL) warm water; stir to dissolve sugar and salt. Add strawberries, cover, let cool to room temperature or refrigerate overnight. With slotted spoon, remove strawberries to paper towels. Remove and discard thyme stems and bay leaf; reserve pickling liquid.
Divide lettuce among 6 plates. In large bowl, toss cucumber, cheese, hazelnuts, oil, thyme leaves, pea sprouts, pickled strawberries and 3 tbsp (45 mL) of the reserved pickling liquid. Spoon over lettuce leaves. Season to taste with salt and pepper. Drizzle some of the pickling liquid around each serving.
Tips: Pickled strawberries will keep for 5 days covered in the refrigerator. Pickling vinegar can be strained and used to make a strawberry vinaigrette.
PROTEIN: 11 grams
FAT: 29 grams
CARBOHYDRATE: 26 grams
FIBRE: 3 grams
SODIUM: 190 mg