Salade de chèvre et fraises with arugula and walnuts Recipe
A light French salad with goat cheese, fresh strawberries, arugula, and crunchy nuts is a typical spring–summer dish that the French love to eat on the terrace with a glass of chilled wine. The sweetness of the fruit combines here with the slight pepperiness of arugula and the creaminess of the cheese. It’s a great idea for an elegant yet very simple weekday lunch or dinner.
Combines classic French flavors – goat cheese, fruit, nuts, and a sweet-sour balsamic dressing – in a salad that looks restaurant-worthy but is very quick to prepare.
Chef's tips
Dry the arugula very thoroughly; even a little excess water will dilute the dressing and make the salad less flavorful.
How to serve
Serve as a light main course with crusty bread or as a starter before grilled fish or chicken. A chilled rosé or light white wine pairs beautifully.
Ingredients
- goat cheese preferably soft, in a log - 100 g
- strawberries fresh, ripe - 150 g
- arugula you can use a salad mix with arugula - 50 g
- walnuts lightly chopped - 30 g
- honey - 1 tablespoon
- balsamic vinegar - 1.5 tablespoon
- olive oil good quality - 2 tablespoon
- Dijon mustard - 0.5 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Wash the strawberries, pat them dry, and remove the stems. Cut them in halves or quarters if they are large.
- Rinse the arugula in a colander under cold water, then dry very well in a salad spinner or on paper towels so the dressing doesn’t get watered down.
- Cut the goat cheese into slices or crumble it into smaller pieces with your fingers.
- In a dry frying pan, toast the walnuts for 2–3 minutes over medium heat, stirring often, until they start to smell nutty and lightly brown, then set aside to cool.
- In a small bowl, mix the honey, balsamic vinegar, Dijon mustard, a pinch of salt, and pepper. Add the olive oil and whisk vigorously with a fork or small whisk for about 30 seconds until the dressing thickens slightly and becomes smooth.
- On a large plate or platter, spread out the arugula, then arrange the strawberries and pieces of goat cheese on top.
- Sprinkle everything with the toasted walnuts.
- Just before serving, drizzle the salad with the balsamic-honey dressing and gently toss with your hands or tongs so as not to crush the strawberries.
Storage
This salad tastes best freshly made. If you expect leftovers, keep the dressing separate and combine with the arugula, strawberries, cheese, and nuts only just before serving.
This is my go-to salad when strawberries first appear at the market – it feels festive but takes only a few minutes to put together.
