Goat Cheese topped Summer Salad

I really love to bring home food from other countries: Kaminwurz, a super delicious sausage from Southern Tyrol, duck liver pate from the french Normandy and recently, Geitenkaas from one of Netherlands cutest islands, Texel. I totally fell for that goat cheese with honey – the word ‘Geiten’ means goats and the addition ‘Kaas’ translates to cheese. It has a firm consistency and tastes delicately sweet while balancing the slightly stronger taste of goat perfectly.

Summer Salad

This cheese is the perfect match for the local strawberries that you can purchase at the farmer’s market during the season. And of course, those wonderful two ingredients are the stars of my summer salad.

Summer Salad

Goat Cheese topped Summer Salad

08/11/2017
: 2 person
: easy

By:

Ingredients
  • 7 oz fresh strawberries
  • 5 oz goat cheese
  • 1 dry pretzel
  • 1/2 lettuce
  • 1 tbsp Dijon mustard
  • 6 tsp balsamic vinegar
  • 2 tbsp + 3 tbsp olive oil
  • salt and pepper
Directions
  • Step 1 Let’s start with the croutons! Slice the pretzel bun in small pieces. The size is totally up to you. Just remember: you want to eat them easily so it might be easier to have tiny cubes that are max. 0,5” x 0,5”. Place a parchment paper on a baking tray and put the croutons on it. Add 2 tablespoons of olive oil onto the pretzel cubes and put it into the oven at 210 °F for about 10 to 15 minutes.
  • Step 2 Mix the balsamic vinegar and the mustard with salt and pepper for the dressing. Stir well or, if you use a cup with a lid, shake it vigorously. Add the remaining oil and mix it again. It’s quite important to add the oil after the other ingredients otherwise the salt will not dissolve and you have the salt crystals everywhere. Nobody wants that!
  • Step 3 Unpack the Geitenkaas and place it on a plate. Since I don’t have a secret stash of the original Geitenkaas made in Texel I just use a classic goat cheese from the supermarket with a drizzle of honey. It’s a great substitute for the Dutch original. For an even softer texture you can put the cheese into the oven for the last 3 to 4 minutes of baking time the croutons need.
  • Step 4 The second last thing to do is to prepare the lettuce and the strawberries. Wash it and chop both up the way you like it.
  • Step 5 The grand finale: Combine everything you prepared on a nice plate: lettuce topped with a few strawberries, the croutons and the Geitenkaas. Drizzle a bit balsamic vinegar over your salad and dig in. With a glass of white wine it’s a wonderful dish to enjoy on the porch. Eet smakelijk! as you say in the Netherlands.

Summer Salad


Related Posts

Fall Farm Dinner at Lacewing Farms

Fall Farm Dinner at Lacewing Farms

I love going to weekly markets. The atmosphere is pleasantly slowed down. The vendors take their time for their customers, talk with them about their products, the saison and recommend ways of preparing. That’s why it was clear to me that we will go to […]

An Italian Classic: Pesto alla Genovese

An Italian Classic: Pesto alla Genovese

I gave away a complete basil bush on Saturday. I took a pair of scissors, cut off the plant, and handed the bush to my friend. This way I could make sure that my babies, whom I took care of for so long, would be […]



2 thoughts on “Goat Cheese topped Summer Salad”

  • Den Brezel als Croutons zu verwenden finde ich ne richtig coole Idee . Muss ich unbedingt mal ausprobieren. Man sieht echt, wie viel Arbeit du in die Umgestaltung deines Blogs investiert hast.
    Liebe Grüße aus München.

    • Die Croutons sind super lecker und soooo einfach! Sag mir Bescheid, wie es dir geschmeckt hat.

      Und vielen Dank, für dein liebes Kompliment!

      Liebe Grüße aus Tennessee

Leave a Reply

Your email address will not be published. Required fields are marked *