Salanova butter with strawberries, kale, almonds and goat cheese


4 c. ground almonds
1 small shallot
4 c. extra virgin olive oil
400 g strawberries
1 salad lettuce Red
40 g kale
125 g of sweet warm goat cheese
2 tbsp. coffee balsamic vinegar

  1. Preheat your pan without adding oil or butter and toast the almonds for about 3 minutes until they turn golden. Then let them cool. Meanwhile, chop the shallot as finely as possible. Remove the stalks and chalices from the 3 strawberries and crush them finely in a bowl. Add shallot and olive oil. Season with salt and pepper.
  2. Cut your strawberries in half. Arrange lettuce leaves and kale on a plate. Add the strawberries and sprinkle with your vinaigrette. Mix and crumble the goat cheese over it. You can now sprinkle your plate with your crushed almonds.