This fresh Strawberry Arugula Salad with goat cheese and citrus herb vinaigrette is a delicious summer salad that pairs with any summer entree.
This salad was soooo good. Now, you have two choices when you make this salad. You must give each choice considerable weight before you proceed. What is this complicated choice, you may be asking? Well, the question is this: Do you stir in the goat cheese or crumble it on top.
Allow me to go over the pros and cons for you, although I expect you to equally struggle with this issue even after hearing my thoughts.
A) Stirring the goat cheese in: PRO: That creamy and tangy chevre combines with the fresh and light dressing to create this mouth watering fresh yet creamy final product. PRO: Every single bite gets an even amount of goat cheese which distributes evenly across your taste buds. CON: Its not as pretty.
B) Crumble the goat cheese on top: PRO: Its pretty. The creamy white dots of white chevre against the dark green arugula and vibrant red strawberries is quite beautiful. PRO: Taking a bite of salad and getting a solid little lump of goat cheese is like winning the lunchtime lottery. CON: You risk uneven distribution. Whoever is dishing up the salad might not dish up the appropriate portions. Watch carefully.
We went with option A this time. Next time it will be option B. I’m all about keeping things balanced.
Arugula Strawberry Chevre Salad
- 8 cups arugula
- 8 to 10 strawberries sliced
- 4 ounces chevre
- Juice from one lime
- 1/4 cup fresh orange juice
- 1 tablespoon shallot minced
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 1 tablespoon minced basil about 5 large leaves
- 1/2 teaspoon salt
- freshly ground pepper
- To prepare dressing, combine lime and orange juice, shallot, mustard, oil, basil and salt with whisk until emulsified. Add freshly ground pepper to taste.
- For salad, use large bowl and either toss arugula with dressing and then top with strawberries and chevre, or for a more creamy dressing, toss all ingredients. We tossed the arugula, strawberries, and chevre with the dressing and enjoyed the creamy final product.