Strawberry and tangy feta cheese on Meslun greens with balsamic reduction

June 14th, 2012 · No Comments · Allergies, Brunch, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Greenport, Kosher, Long Island Wine, Low-Calorie, Lunch, North Fork, Summer Recipes, Vegetarian

If you are looking for a nearby family getaway for Father’s day, don’t miss the Strawberry Festival in Mattituck on the North Fork. Sample a variety of treats made with local strawberries and maybe catch a glimpse of the Strawberry queen!

I love the flavors of fresh berries with a tangy cheese and some balsamic reduction on local meslun greens or arugula. Try this summery salad in honor of the North Fork’s Strawberry Festival and celebrate the season and Happy Father’s Day!

Tangy Strawberry Feta Salad on mixed greens

1 pint Strawberries, sliced
1 cup Crumbled Feta cheese from Catapano Dairy Farm
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

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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Tags: balsamic dressing·Feta cheese·food·Fruit Salad·Mattituck Strawberry Festival·recipe·Salad·strawberries

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Photo by: Chris Sanders

I started this blog in an effort to inspire the consumption of local food and local wine on the North Fork of Long Island. And even if you are reading this from your computer in another state or another country, I am hoping to motivate you to think about and cook with the food that grows around you. This blog can be for the occasional cook who is looking for sensational yet simple recipes or the gourmand who wishes to push their culinary limits by using new seasonal ingredients in their kitchens. And for foodies who want the inside scoop on the North Fork food scene, stay tuned to Seasoned Fork and stay hungry!

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I have been cooking in my kitchen at The Greenporter Hotel for almost eight years now. I was always a cook at heart even though my education and career took me in other directions. I began building this kitchen in March of 2001 and worked on every corner of it's design. Having a kitchen on the North Fork of Long Island is every chef's dream. Here you have local products sprouting in farms all around you. Whether it is local oysters, duck, mushrooms or Striped Bass, it's all fresh and even more heavenly accompanied by a glass of local wine. We cook using these local ingredients year-round. In the winter you'll find us here on the weekends and from Memorial Day to Labor Day you'll find us seven days a week. Let us know next time you stop at a farmstand and pick up some really beautiful locally grown or harvested goodies and SEND ME A LINE! I'll be happy to post some recipes for just for you.