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Strawberry, tomato and basil salad




Source of Recipe


Chef Ric Orlando from the New World Home Cooking Company


List of Ingredients




For the dressing
1 cup balsamic vinegar
1/4 cup dry red wine
1 tablespoon Worcestershire sauce
2 tablespoons turbinado sugar



Recipe



Put all of the dressing ingredients in a non reactive pot, bring to a boil and reduce by half. Cool.
For the salad
3 cups ripe strawberries, hulled and cut in half lengthwise
2 cups ripe tomatoes, diced
20 - 25 fresh basil leaves
Coarsely ground black pepper
Fruity extra-virgin olive oil

Tear or gently chop the basil into bite-size pieces. Add the strawberries, tomatoes and chopped basil to the cool dressing and fold gently together.

For the toast
12 half-inch thick slices Italian or French bread.
8 ounces "Fromage Blanc" - mild, soft goat cheese

Gently toast the bread slices in a toaster oven or broiler. Spread with a schmear of goat cheese.

With a slotted spoon, put a spoonful of berries and basil onto the goat cheese toasts. Drizzle with some of the remaining dressing and grind a little more black pepper on the top, if you like.