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Strawberry, tarragon and goats' cheese salad
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Serves: 4 as a starter
1 tbsp dijon mustard
2 tsp caster sugar
1½ tbsp white wine vinegar
3 tbsp extra virgin olive oil, plus more to serve
¼ tsp salt
2 thin slices red onion, very finely chopped
1 heaped tbsp finely chopped tarragon, plus a few leaves left whole
400g strawberries, hulled (and at room temperature)
150g French soft goats’ cheese
1. In a mixing bowl, stir together the mustard, sugar and vinegar, then whisk in the olive oil. Season with black pepper and the salt, then stir in the onion and chopped tarragon.
2. Slice, halve or quarter the strawberries, depending on size, and add to the dressing. Toss to coat, then gently fold in the watercress. Divide between 4 plates or bowls. Add a few blobs of goats’ cheese to the top of each salad, then trickle with a little more olive oil. Coarsely grind over some black pepper and scatter some whole tarragon leaves over each before serving. L
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.