Pomegranate Vinaigrette:
2 tbsp. oil
2 tbsp. pomegranate molasses (available at Middle Eastern groceries)
1 1/2 to 2 tsp. red wine vinegar
1 tsp. finely minced shallot
salt to taste
For salad:
6 cups mesclun
1 cup strawberries, hulled and thinly sliced
1/4 cup chopped walnuts, toasted
4 oz. soft crumblesCoach Farm® Fresh Goat Cheese Button
Ground black pepper to taste
2 tbsp. oil
2 tbsp. pomegranate molasses (available at Middle Eastern groceries)
1 1/2 to 2 tsp. red wine vinegar
1 tsp. finely minced shallot
salt to taste
For salad:
6 cups mesclun
1 cup strawberries, hulled and thinly sliced
1/4 cup chopped walnuts, toasted
4 oz. soft crumblesCoach Farm® Fresh Goat Cheese Button
Ground black pepper to taste
Whisk all the vinaigrette ingredients together and set aside. Arrange greens on plates. Top with berries, drizzle with dressing and top with walnuts and Coach Farm® Fresh Goat Cheese Button, sliced thin. Season with freshly ground pepper.
Serves 4
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