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The Cook Book

Strawberry Arugula and Goat Cheese Salad

Freshest strawberry salad

Total time
10 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

INGREDIENTS - 4 servings
  • 1 Package On Pure Ground Chevre
  • 3 Tablespoons Black Pepper coarsley ground
  • 1 Pint Strawberries
  • 8 Oz Arugula
  • 12 Cup Pistachios Shelled and chopped
  • 1 Jar Strawberry Balsamic Vinaigrette
  • With a ¼ teaspoon, measure out ¼ teaspoon amounts of goat cheese and roll into small balls. Crack the pepper onto a small plate and place the rounds of goat cheese on the plate and roll the balls to coat each one. Set the peppered goat cheese aside.
  • Slice the strawberries and chop the pistachios. Dress the arugula with about 2 tablespoons of dressing and toss gently to coat.
  • Top with the sliced strawberries, the chopped pistachios and the goat cheese balls and serve immediately.

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This recipe also calls for: Pistachios