How to make
Clean the strawberries for the salad and cut them into thin pieces. Put them in a small bowl and mix with a little olive oil, white balsamic vinegar and a pinch of salt. Leave it like this for 5-10 minutes, no more.
Wash the iceberg and cut it into a separate bowl. It should be well drained of water. Mix with the baby spinach leaves.
Season the green salad with a dressing made of olive oil, salt and balsamic vinegar, and you can also add the sauce from the strawberries.
Toast the nuts and seeds in a dry pan. Set aside and wait for them to cool.
In the same hot pan, place a small piece of baking paper lightly coated with olive oil. Spread half of the sugar and wait until it starts to caramelize. The fire should not be very strong, so that it does not burn quickly.
Place the slice of roasted cheese on top of the almost formed caramel and let it stick to the cheese until it gets an amber crust.
Then take the cheese, put the remaining sugar and return it to the pan again to caramelize on the other side.
Remove and place on top of green salad. Arrange the strawberries on the side and sprinkle with the toasted seeds and nuts.
The roasted goat cheese and strawberry salad is a spectacular and very tasty idea with which to amaze all the guests at the table.
A great combination!
