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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Strawberry and tangy feta cheese on Meslun greens with balsamic reduction

June 19th, 2017 · No Comments · Agrotourism, Allergies, Brunch, Cheese, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Side Dishes, Summer, Summer Recipes, Travel, Travels, Vegan, Vegetarian, Wine

strawberry salad with feta cheeseIf you made it to the Strawberry Festival in Mattituck on the North Fork this weekend (or not), you may have a quart or two of gorgeous strawberries that you will want to eat at their peak this summer. I think about salad a lot during summer heat waves and a treat of  with some tangy feta cheese and a drizzle of balsamic reduction on a bed of local meslun greens or arugula can be the perfect dinner.  Whether you have it on it’s own or as a side dish with your favorite grill items, you will find it refreshing and satisfying.

Tangy Strawberry Feta Salad and balsamic reduction on mixed greens

1 pint Strawberries, sliced
1 cup Crumbled Feta cheese from Catapano Dairy Farm (or dairy-free)
Mesclun Mix from Sang Lee Farms
1/4 cup of Canola Oil
1/8 cup of raspberry vinager
1/2 teaspoon of Dijon mustard
Salt to taste
Balsamic Reduction for garnish
Your favorite nuts to sprinkle (or not)

In a small bowl add vinager, mustard and drizzle in the oil while whisking. Once emulsified, add salt to taste and set aside.

In large bowl toss greens with dressing and place on a platter. Add strawberries and crumbled cheese on top and drizzle with balsamic reduction or pomegranate syrup and serve immediately. Could be a great accompaniment to pork tenderloin and a bottle of chilled Sparkling Rose by Bedell Cellars. Pick up a bottle!

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