Strawberry, Goats Cheese & Pecan Salad With Balsamic Dressing

This salad on paper initially sounded like it wouldn’t work but trust me, it does. Individually all the components work with another but I was unsure what would happen if I put them all together on a plate. I needn’t have been worried. It was a match made in heaven and one that I thought I would share with you.

Strawberries are at their height right now. Fresh strawberries contain a combination of sweetness with a hint of acid that gets the taste buds tingling and British strawberries really are at their best right now.

The reason for creating this salad apart from my love of utilising the best that the season’s offer was a surprise delivery of cheeses from Sharpham Dairy. Sharpham Dairy began its life in 1981 in the 18th-century coachyard of Sharpham House but moved to its new premises in 2003 a stone’s throw from the original site. The new purpose-built creamery sits comfortably next to Sharpham winery with stunning views across the River Dart. It may be a state of the art, modern building but the original cheese-making techniques are still used meaning that all the cheeses are hand made.

The cheesemakers there use the rich jersey milk from their cows, goats milk from three local farms and vegetarian rennet to create a number of exquisite unpasteurised cheeses.

The Sharpham cheese I have used in this recipe is one of my all-time favourite goats cheeses. Ticklemore Goat takes its name from a street in Totnes made famous by its cheese shop. Ticklemore is stark white in colour and has a buttery texture and the flavour profile is citrusy with a slightly herby high note. It’s a perfect cheese to tumble into a salad in my opinion and works so well in this recipe.

Strawberry, Goats Cheese & Pecan Salad With Balsamic Dressing

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 1 bag washed baby spinach
  • 1 punnet strawberries halved
  • 1/2 small red onion very finely sliced
  • 1 cup pecans
  • 1 cup Ticklemore Goat cubed
  • Salt and pepper
  • Balsamic vinegar
  • Olive oil

Instructions

  • Toast the pecans in a frying pan over a low heat.
  • Meanwhile, arrange the spinach, strawberries and red onion on a serving platter or salad bowl. Season with salt and pepper.
  • Tumble over the Ticklemore Goat cheese and sprinkle over the toasted pecans.
  • Drizzle with olive oil and balsamic vinegar to taste and toss all together. Check the seasoning and add more if required.
  • Serve with crusty warm bread and salted butter.

Disclaimer: I was sent a selection box of cheeses from Sharpham Dairy to sample. I was not paid for this post and all views are my own as always.

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