Pistachio Crusted Goat Cheese and Strawberry Salad
I’ve always loved salad paired with any kind of cheese and fresh strawberries. I’ve taken my favorite cheese and my favorite fruit and paired them with spinach leaves for a fresh and inviting taste of spring and summer in a bowl. Pair this salad with a chilled Rosé at your next outdoor picnic.
1 (8-ounce) bag fresh baby spinach leaves
½ cup goat cheese, divided
½ cup finely chopped pistachios; reserve some whole for garnish
4 fresh strawberries, stems removed, cut in half
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Salt and pepper, to taste
Divide spinach evenly and place into two bowls. Divide goat cheese into two segments. Press and roll goat cheese onto finely chopped pistachios, evenly coating all sides, and place onto the center of each salad. Place four strawberry halves onto each salad. Drizzle olive oil and balsamic vinegar onto each salad, season with salt and pepper, garnish with whole pistachios and serve.
This recipe, by Maria Desiderata Montana, appears in her new book San Diego Italian Food: A Culinary History of Little Italy and Beyond. Get more recipes inside.
About the book: As ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego’s Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafes in America’s Finest City.” Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city’s most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.