You could definitely say that strawberries are a big topic for food bloggers lately, as well they should be because, 'tis the season (for some of us). There is definitely not a lack of beautiful strawberry salad recipes on the blogosphere. For example, just take a look at this one or this one. I was almost reconsidering posting this recipe because do we really need another strawberry salad recipe? Actually, yes we do! My little contribution to the strawberry salad line up, is that in this recipe I roast the strawberries in balsamic vinegar and lemon juice. By doing that you are not only preparing the roasted strawberries for the salad, but you are also making a dressing at the same time.
Balsamic Roasted Strawberry Salad
1 pint of strawberries, washed, hulled and cut in half
1 tablespoon balsamic vinegar
Juice from 1/2 a lemon
Pinch of salt
Several handfuls of peppery greens such as watercress, arugula, mustard or nasturtium
3-4 oz goat cheese, crumbled
1/2 cup of hazelnuts, toasted and chopped
Drizzle of extra virgin olive oil
Micro greens for garnish (Always garnish a salad with micro greens)
Preheat oven to 350° F. Wash, hull and cut the strawberries in half. Lay them in a baking dish in a single layer. Drizzle the balsamic vinegar and the juice from one lemon over the strawberries and sprinkle a pinch of salt over everything. Bake in the oven for 30 minutes until the juice is bubbly and the strawberries are soft. While the strawberries are baking, toast and chop the hazelnuts and set them aside. Wash and dry your greens and arrange them on a plate or in a bowl. Divide the goat cheese and toasted hazelnuts and add them to each serving. When the strawberries are done baking spoon several strawberry halves onto each salad and drizzle the juices they were baking in over the top. Drizzle on some extra virgin olive oil. Serve warm or cold.
NOTE: If you have any leftover roasted strawberries save them for later and you can use them as a topping for some vanilla ice cream. Or you could even add them to yogurt or cottage cheese for breakfast.