zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Strawberry, tarragon and goats' cheese salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Strawberry, tarragon and goats' cheese salad

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

    Serves: 4 as a starter

    Ingredients

    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

    Method

    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

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.

    Comments

    Average user rating

    5 stars

    Glossary