NO BUTTS ABOUT HOW GOAT CHEESE LIFTS THIS DISH
When I was a kid — wait for it — we’d never even heard of goat cheese (see what I did there?).
All we seemed to have was what my Italian friend Anna refers to as ‘salty plastic’; by that she means the nasty processed near-tasteless cheddar that, back in the day, didn’t require refrigeration.
Now we have access to so many fabulous cheese varieties and more than just a few are made right here in Australia (praise be). I confess I have a weakness for just about all of them, the more ‘fragrant’ the better.
Even the stuff that smells like dirty socks finds its way to my table.
We can easily get Australian dairy products now sourced from so many animals, including the aforementioned goats.
The cheese made from goat milk has a flavour quite a bit stronger than – and different to – that made from cow milk. It has a characteristic tart flavour that happens to complement the flavour of the fresh, ripe strawberries in today’s recipe.
STRAWBERRY AND GOAT CHEESE SALAD Serves: 4 INGREDIENTS
4 cups torn salad leaves, washed and dried; 1 cup baby spinach leaves, washed and dried; 1 punnet strawberries, hulled and washed; 100g goat cheese; 3⁄4 cup shelled pecan nuts; 1⁄3 cup olive oil; 1⁄4 cup cider vinegar; 2 tbsp maple syrup; freshly ground black pepper, to taste
Combine salad and spinach leaves in a large serving bowl.
Slice strawberries into halves lengthwise and scatter over leaves. Crumble cheese over, then sprinkle with pecans.
In a screw-top jar, combine oil, vinegar, maple syrup and pepper, to taste. The cheese is quite salty so there should be no need to add extra salt. Place lid on and shake vigorously. Drizzle over salad and toss to combine.