It’s the start of strawberry season in our area. For me, this means finding various ways to incorporate strawberries into every meal. Eating strawberries out of season is almost a punishment. They are mushy and bland. They add absolutely no flavor to a dish.
When strawberries are in season, they burst with a sweet, tangy flavor that jazzes up so many dishes. Last year I featured strawberries in my Strawberry Rhubarb Streusel Bread and Eugenia Bone’s Strawberry Balsamic Jam. In both recipes, the strawberries were blended into the other ingredients. There was no opportunity to savor the bite of a fresh strawberry. This year, I wanted the strawberries to be front and center.
The mild flavor of the goat cheese and the crunch of the pecans compliment the sweetness of the strawberries. If you are not a fan of goat cheese substitute it with another mild cheese. You do not want the cheese to dominate this dish.
For me, this salad is best served with the dressing on the side. There are so many flavors present that you do not need to drown the salad in dressing. Use it sparingly.
This salad would also work great with some grilled chicken slices. It’s fine without it but the chicken would definitely add another dimension to the recipe.
Recipe adapted from Allrecipes.com
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