Whipped Goat's Cheese And Strawberry Salad Recipe

Soften cheese

Bring goat's cheese to room temperature for about 20–30 minutes so it softens and whips smoothly.

Place the softened goat's cheese, Greek yogurt, heavy cream, honey, lemon juice, salt, and black pepper in the bowl of a food processor or in a medium bowl if using an immersion blender.

Pulse/blend until very smooth and fluffy, scraping down the sides as needed. Taste and adjust seasoning: add an extra 1/2 teaspoon honey or a pinch more salt if desired. The texture should be spreadable but still hold soft peaks.

Transfer the whipped goat's cheese to a small serving bowl, cover, and chill while you prepare the vinaigrette and assemble the salad. If you prefer a thicker spread for crostini, reduce the cream to 1 tablespoon.

Place 1 cup hulled strawberries in a blender or food processor along with the champagne vinegar, Dijon mustard, honey, salt, and pepper.

With the motor running, slowly stream in the olive oil until the dressing emulsifies and becomes bright pink and smooth. If the dressing is very thick, add 1–2 teaspoons cold water to thin to a pourable consistency.

Taste and adjust: add more honey for sweetness, vinegar for brightness, or salt to balance. Strain the vinaigrette through a fine-mesh sieve into a small bowl if you prefer a seed-free dressing, pressing on the solids to extract more liquid.

Cover and refrigerate until ready to dress the salad. Vinaigrette can be made up to 24 hours ahead; bring to room temperature and whisk before using if it firms in the fridge.

Just before serving, place the baby arugula (or mixed greens) in a large salad bowl or divide between 4 plates (serving suggestion).

Toss the greens with about 3 tablespoons of the strawberry vinaigrette, tossing gently to coat evenly. Add more dressing sparingly — you can always add more at the table.

Arrange the sliced strawberries over the dressed greens, sprinkle the toasted almonds and microgreens or basil (if using) on top.

Spoon dollops of the whipped goat's cheese across the salad. For a decorative look, use two teaspoons to form quenelles or place three to four tablespoon-sized mounds per plate.

Season the assembled salad with a light sprinkling of flaky sea salt and a crack of black pepper. Drizzle an additional teaspoon of vinaigrette over the cheese mounds if desired.

Serve immediately with grilled/toasted baguette slices alongside for spreading the whipped goat's cheese. Leftover vinaigrette should be stored in the refrigerator and used within 3 days; whipped cheese will keep 2–3 days refrigerated, bring to room temperature before serving.