Strawberries pickled

By blum099

Ingredients

• INGREDIENTS
• Pickled Strawberries
• 1 pound strawberries, hulled (keep whole if the strawberries are small, or quarter or slice into sixths if they are large)
• 2 sprigs fresh tarragon
• 2 sprigs fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup rice vinegar
• 1/3 cup water
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• Salad
• 1/4 cup extra-virgin olive oil
• Flaky sea salt
• Freshly ground black pepper
• 8 cups salad greens (such as arugula, Tatsoi, baby spinach, or a mesclun mix)
• 1 small fennel bulb, cored and thinly sliced lengthwise
• 4 ounces fresh goat’s-milk cheese (chèvre), crumbled

Preparation

Step 1

1. Make the pickled strawberries: In a large heat-safe bowl, place the strawberries, tarragon and thyme springs, and ground black pepper; set aside. In a small saucepan set over medium-high heat, bring to a simmer the rice vinegar, water, sugar and salt. Pour the hot vinegar mixture over the strawberries and cool to room temperature, about 30 minutes. Cover the bowl with plastic wrap and refrigerate overnight (the strawberries keep up to 1½ weeks in the refrigerator).

2. Make the salad: In a small bowl, whisk together ⅓ cup of the strawberry pickling liquid, olive oil, and salt and pepper to taste. Divide the salad greens and fennel between four plates. Sprinkle each plate with ¼ cup pickled strawberries, drizzling with the vinaigrette. Top with crumbled cheese and serve.