Rozendal Lavender Vinegar Macerated Strawberry and Goat Cheese Salad
Serves 4
Ingredients
- 1 punnet strawberries
- 2 tsp black pepper
- 3-4 tbsp Rozendal Lavender Vinegar
- 10oz soft goat’s milk cheese, preferably chevin
- 3 heads cos lettuce (romaine)
- a handful of wild rocket
- extra virgin olive oil
- sea salt
Directions
- Wash, core and halve the strawberries.
- Place them in a bowl with the pepper and vinegar. Lightly bruise the strawberries with a fork so that their juices blend with the vinegar. Leave to macerate for at least half an hour.
- Wash the lettuce and rocket and tear into a salad bowl. Remove the strawberries from the vinegar and add to the lettuce.
- Pour the vinegar into a jar, adding salt and about ¼ cup olive oil. Screw on the lid and give it a good shake to make your dressing. Taste it and adjust the seasoning to your preference.
- Pour the dressing into the salad bowl, give it a toss and break in the cheese.
- Enjoy outdoors under a shady tree with a glass of your favourite Chardonnay.
Our vinegars are made from a Bordeaux blend of Merlot and Cabernet grape cultivars, cultured by an indigenous “mother” which originates from the first vinegar made on the farm in 1988.