Strawberry, goat cheese and arugula salad with candied pecans
Serves 6
Ingredients:
- ¼ cup red wine vinegar
- 1 shallot, minced
- 2 teaspoons honey
- ½ teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 8 ounces Driscoll's strawberries, stemmed and quartered
- 12 cups loosely packed arugula (about 6 ounces)
- ¾ cup crumbled goat cheese (about 3 ½ ounces)
- ¾ cup candied pecans, homemade or store-bought
- In a small bowl, combine vinegar, shallot, honey, salt and pepper, whisking to dissolve the salt.
- Whisk in the olive oil. Set aside.
- In another small bowl, combine the strawberries with about 2 tablespoons of the dressing.
- In a large bowl, combine the arugula, cheese and the remaining dressing to taste.
- Transfer the salad to a serving bowl or platter, or to individual plates, dividing it evenly.
- Arrange the strawberries and pecans on top and serve.
Chicken, blackberry and macademia nut salad
Serves 6
Ingredients:
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons packed light brown sugar
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly grated ginger
- ¼ teaspoon freshly grated ground black pepper
- 4 teaspoons canola, grapeseed or other neutral-flavored oil
- 2 teaspoons sesame oil
- 10 cups loosely packed mixed salad greens (about 5 ounces)
- 10 ounces Driscoll's blackberries
- ½ small red onion, halved and thinly sliced
- ½ cup coarsely chopped cilantro
- 2 small cooked chicken breasts (10 - 12 ounces)
- ¼ cup chopped macadamia nuts, toasted
- In a small bowl, combine the vinegar, brown sugar, salt, ginger and pepper, whisking to dissolve the salt and sugar.
- Whisk in the oils. Set aside.
- In a large mixing bowl, combine greens, blackberries, onion and cilantro.
- Add a light amount of dressing and toss. Arrange the salad on a platter or on individual plates, dividing evenly.
- Cut the chicken breasts on a diagonal into ½-inch slices. Arrange the chicken on top of the salad.
- Drizzle some of the remaining dressing over the chicken, top with the macadamia nuts and serve.
For more information about Jill Silverman Hough, go to www.jillhough.com
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