Strawberry hazelnut and ricotta salad
Since the berries are the star, make sure to use the freshest strawberries you can find. If you can't find ricotta salata, substitute your favorite goat cheese or feta instead.
Serves: 4
  • 1 tablespoon sherry vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon finely minced shallot
  • 1 teaspoon honey
  • salt and pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 8 cups sorrel, spinach or your favorite salad blend
  • 2 cups of strawberries, trimmed and sliced
  • ⅓ cup ricotta salata, crumbled
  • ½ cup roasted hazelnuts
  • ½ cup fresh basil, chopped
  1. Whisk together the vinegar, lemon juice, shallot, and honey and season to taste with salt and pepper. Slowly whisk in the olive oil until well combined.
  2. Toss the sorrel with the strawberries, hazelnuts, basil, ricotta salata and dressing. Garnish the salad with additional basil and hazelnuts if desired.
Recipe by Scaling Back at