Salanova Butter with strawberries, baby kale, almonds and goat’s cheese

Ingredients

4 tbsp sliced almonds
1 small shallot
4 tbsp extra virgin olive oil
400 g strawberries
1 head of Salanova Butter Red
40 g baby kale
125 g soft goat’s cheese
2 tbsp balsamic glaze (or a mature, cask-aged balsamic vinegar)

Preparation
  1. Preheat a frying pan without adding any oil or butter and toast the almonds for approx. 3 min. until golden brown. Leave them to cool on a plate. In the meantime, chop the shallot as finely as possible. Remove the crowns from the 3 strawberries and mash them finely in a bowl. Add the shallot and olive oil. Season to taste with salt and pepper.
  2. Halve the rest of the strawberries. Arrange the lettuce leaves and the kale on a plate. Add the strawberries and then drizzle on the dressing. Mix well and then crumble the goat’s cheese over the top. Apply the balsamic glaze in a zigzag pattern and garnish with the almonds.