Poggio Strawberry Salad
(by Executive Chef Peter McNee of Poggio)

Salad
Fresh strawberries, washed and sliced
Soft chevre style goat cheese
Thinly sliced red onion
Arugula
Salt and pepper
Hazelnut vinaigrette

Hazelnut Vinaigrette
¾ cup toasted hazelnuts, chopped
1 cup white balsamic vinegar
¼ cup honey
2½ cups extra virgin olive oil
to taste salt and pepper

 

Toss the arugula with salt and pepper and the hazelnut vinaigrette.
Place a handful of dressed arugula on the salad plate.

Place strawberries on top, approximately 15 to 20 slices.
Don’t go light on the strawberries.

Place small pieces of the goat cheese on the salad.

Place three rings of red onion on top of the salad.

Serve.

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