clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The finished in a bowl

Strawberry and Chevre Salad with Sesame Vinaigrette

  • Author: Marie Bostwick
  • Yield: Serves 4 as a side, 2 as a main course 1x



For the salad:

  • 4 cups butter lettuce (can sub other tender lettuce, such as spring mix or green leaf)
  • 1 pint ripe strawberries
  • 2 oz chevre (goat cheese)
  • ¼ cup blanched, sliced almonds

For the vinaigrette

  • 2 T sesame seeds
  • 1/3 cup vegetable or canola oil
  • 2 T sesame oil
  • 1/3 cup rice vinegar (can sub white balsamic)
  • 23 T honey (start with 2 and taste for sweetness)
  • Salt and Pepper to taste


  1. Place the sesame seeds in a dry pan over low heat. Toast, stirring often, until seeds just begin to turn brown. Remove pan from stove and set aside.
  2. Rinse and dry the lettuce and strawberries. Hull and quarter the strawberries. Place lettuce, berries, and almonds in a salad bowl. Crumble the chevre into small pieces and sprinkle on top of the salad.
  3. In a separate bowl, whisk oils, vinegar, honey, salt and pepper together until combined. Taste and adjust seasonings. Stir in toasted sesame seeds.
  4. Pour vinaigrette onto salad (You may not use all of it; reserve an extra for another use) and toss.