Balsamic Strawberry Basil Salad with Goat Cheese and Pistachios
For the dressing:
aged balsamic vinegar
For the salad:
mesclun or spinach
chiffonaded or torn
chevre goat cheese
Pour olive oil in a small bowl and add diced shallots. Let the shallots infuse into the oil for about 5 minutes.
Add remainder of the dressing ingredients to the bowl with oil and shallots and whisk until the dressing has a slightly thickened, relatively uniform consistency.
Add mesclun to a large bowl, followed by strawberries, pistachios, and half the basil. Toss if desired, or leave all the good stuff at the top for presentation purposes.
Immediately before serving, dress the salad and use a fork to loosen goat cheese from the package and sprinkle on top. Toss lightly and finish with the remaining basil.
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