Goat Cheese Purse Salad Recipe
with rosemary, honey, mixed greens, strawberries, walnuts, balsamic vinegar reduction
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Prepare Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and let it reduce until thickened, about 10-15 minutes. Remove from heat and let it cool.
- 2
Prepare Goat Cheese Purses
In a bowl, crumble the goat cheese and mix it with finely chopped rosemary. Place a spoonful of the mixture in the center of each phyllo pastry square (if using), gather the edges to form a purse and secure with a toothpick.
- 3
Toast Walnuts
In a dry skillet over medium heat, toast the walnuts until golden and fragrant, about 5 minutes. Remove from heat and let them cool.
- 4
Assemble the Salad
In a large bowl, combine mixed greens, sliced strawberries, and toasted walnuts. Drizzle with olive oil, season with salt and pepper to taste, and toss gently.
- 5
Serve
Place the salad on a serving plate, add the goat cheese purses on top, and drizzle with the balsamic reduction before serving.
