Chef Aaron’s Strawberry & Chevre Salad

Servings: 2

For the Salad:

  • 5 ounces micro arugula
  • 2 tablespoons Citrus Vinaigrette
  • 4 strawberries, cut in 1/4
  • 2 ounces herbed chevre cheese, room temperature
  • 1 ounce pickled onions
  • 1 ounce toasted pistachios

Directions:

  1. Toss micro arugula with Citrus Vinaigrette and put on two plates.
  2. Using two spoons, quenelle an ounce of chevre cheese onto each plate.
  3. Garnish with pickled onions and toasted pistachios.

For the Citrus Vinaigrette:

  • 2 lemons, zested and juiced
  • 1 orange, zested and juiced
  • 1/2 cup honey
  • 1/2 cup champagne wine vinegar
  • 1 shallot, minced
  • 2 cups canola oil
  • Salt to taste

Directions:

  1. Combine all ingredients in a container and emulsify with an immersion blender until fully incorporated.
  2. Add salt to taste.

For the Herbed Chevre:

  • 6 ounces chevre goat cheese, softened
  • 1 teaspoon parsley, minced
  • 1 lemon, zested
  • 2 tablespoons honey

Directions:

  1. Combine chevre, parsley, chives and orange zest in a mixer.
  2. Add honey and whip until well combined.

For the Pickled Onions:

  • 2 red onions, thinly sliced
  • 1/4 cup sugar
  • 1/2 cup champagne wine vinegar
  • 1/4 cup water

Directions:

  1. Place onions into a container
  2. Combine sugar, vinegar, and water into a pot and bring to boil.
  3. Pour over onions and place lid on container.
  4. Place in fridge and leave to marinate, 8 hours.

Chef Aaron Bedard served this dish at Feast Portland earning rave reviews from Portland Monthly’s Jordan Michelman for his “shockingly fresh king salmon and macadamia Lomi Lomi.”