Dancing joyfully into the summer season, this fresh strawberry salad performs a midsummer frolic of unexpected sweet and savory flavor combinations. The strawberry balsamic vinaigrette, enhanced with Dijon mustard and poignant shallots, celebrates the fresh strawberries’ tart juiciness with sweetened prosciutto and peppered almonds.
For the Strawberry Balsamic Vinaigrette:
¼ cup finely minced shallot
½ cup strawberry preserves
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons balsamic vinegar
⅛ teaspoon red pepper flakes
2 pounds fresh strawberries
For the Candied Prosciutto:
3 ounces thinly sliced prosciutto
1 tablespoon light brown sugar
For the Peppered Rosemary-Maple Almonds:
½ cup (2¼ ounces) slivered almonds
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
⅛ teaspoon garlic powder
2 tablespoons pure maple syrup
1 teaspoon chopped fresh rosemary
For Assembling the Salad:
4 ounces goat cheese, sliced
To Prepare the Strawberry Balsamic Vinaigrette:
In a small mixing bowl, whisk together the minced shallot, strawberry preserves, Dijon mustard, lemon juice, balsamic vinegar, and pepper flakes until emulsified. Set aside to prepare the strawberries.
Hull the green halts atop each strawberry. Slice large strawberries into quarters, cut medium strawberries in halves, and leave small strawberries whole. Place the prepared strawberries in a bowl and coat them with the strawberry balsamic vinaigrette. Cover the bowl and chill, allowing the fruit to macerate in the dressing.
To Prepare the Candied Prosciutto:
Set the oven to broil. Line a baking sheet with parchment paper. Place the slices of prosciutto on the parchment and sprinkle the slices with the brown sugar. Place the sugared prosciutto under the broiler for 4 to 5 minutes, or until crisp. Remove from the broiler and set the pan aside to cool.
To Prepare the Peppered Rosemary-Maple Almonds:
Line a baking sheet with parchment paper. Set aside.
In a shallow skillet set over medium heat, combine the slivered almonds with the salt, pepper, and garlic powder. Toast until fragrant, about 3 to 4 minutes. Add in the maple syrup. Stir constantly until the moisture has evaporated. Remove from the stovetop and stir in the chopped fresh rosemary.
Turn out the almonds onto the prepared baking sheet. Once the almonds cool completely, break them up into small morsels. Set aside.
To Assemble the Salad:
Slice the goat cheese into ¼-inch thick rounds. Set aside.
Artfully, spoon the vinaigrette-macerated strawberries onto a platter. Place the goat cheese rondelles among the strawberries. Tear the candied prosciutto into ribbons and scatter them over the strawberries and goat cheese. Garnish with the nut clusters. Serve.
Recipe Created & Stylized by R. Shannon Mock
Photography by Brontë E. Mock
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