Berry Rose Recipe
petite spring greens, chevre, pistachio granola, strawberries macerated with cardamom, mint-lime oil, rhubarb-honey & rose vinaigrette
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Ingredients
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Salad Base
Strawberry Mixture
Mint-Lime Oil
Rhubarb-Honey & Rose Vinaigrette
Method
Prepare the Strawberry Mixture
- 1
Macerate the Strawberries
In a bowl, combine sliced strawberries, crushed cardamom pods, and granulated sugar. Toss gently to combine and let sit for about 15 minutes to allow the flavors to meld.
Make the Mint-Lime Oil
- 2
Combine Ingredients
In a small bowl, whisk together chopped mint leaves, lime juice, and olive oil until well combined. Set aside.
Prepare the Rhubarb-Honey & Rose Vinaigrette
- 3
Cook the Rhubarb
In a small saucepan, add chopped rhubarb and a splash of water. Cook over medium heat until the rhubarb breaks down and becomes soft, about 5-7 minutes.
- 4
Blend the Vinaigrette
Transfer the cooked rhubarb to a blender. Add honey, rosewater, red wine vinegar, and season with salt and black pepper. Blend until smooth and creamy.
Assemble the Salad
- 5
Combine the Salad Ingredients
In a large serving bowl, place the petite spring greens. Crumble the chevre over the greens and sprinkle the pistachio granola on top.
- 6
Add Strawberries
Spoon the macerated strawberries over the salad, allowing the juices to drizzle over the greens.
- 7
Drizzle with Vinaigrette & Mint-Lime Oil
Drizzle the rhubarb-honey & rose vinaigrette and the mint-lime oil over the salad. Toss gently to combine all ingredients before serving.