Strawberry, tarragon and goats' cheese salad

  • Preparation time: 15 minutes
  • Cooking time: 0 minutes
  • Total time: 25 minutes

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)
50g watercress
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