Ode to Strawberries Part 2: Strawberry, Walnut, & Goat Cheese Salad with Pomegranate Vinaigrette

The weather yesterday was crazy, like a scene out of the Wizard of Oz. Sofia and I were cruising the farmers market (a mini one in the park behind my house, just started, yay!) and buying strawberries. Well I was the one buying while Sofia was “sampling” more like grabbing at all of them on the table and trying to stuff them in her mouth…Anyway, it was hot and sunny, humid, and downright uncomfortable. We walked back to the house and I stripped my little bug down to her designer Costco diaper, filled our glasses with ice water, opened all the windows and tried to cool off. Then within minutes, the wind picked up, the sky turned dark, lightning and thunder ensued and it began to hail. Yikes! Then again, it did add a dose of excitement to our day. The power in the Pearl District (where Jon works) was knocked out still today so Jon got an impromptu 3 day weekend….

Those strawberries? Well, I made a salad with them. The type of salad that makes a fantastic lunch, but add some grilled chicken and you have dinner. It is also the type of salad that comes in handy if say a thunderstorm rolls through and your power is knocked out….

Riesling would go very well with this salad!

3 Ounces goat cheese, crumbled
½ Pint sliced strawberries, sliced
½ Cup walnut halves, toasted
10 Ounces fresh spinach
¼ Cup apple cider vinegar
½ Cup olive oil
1 Tablespoon pomegranate molasses or syrup*
1 Tablespoon honey
1 Tablespoon fresh thyme, chopped
Salt and pepper to taste

* You might be asking yourself what you would do with the rest of a bottle of pomegranate molasses, besides making the obvious vinaigrette. Pomegranate molasses actually makes an excellent marinade for meats (I have coated a turkey in it several times) and also can be used in mixed drinks.

Whisk together the apple cider vinegar, olive oil, honey, pomegranate molasses, and thyme until emulsified. Season to taste with salt and pepper, set aside.
Place spinach in serving bowl, top with strawberries and walnuts. Sprinkle with goat cheese, and drizzle the vinaigrette over! Serve!