Strawberry carpaccio salad

Recipe from: 5 December 2012
strawberry carpaccio salad

Ingredients 18
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • For salad:
  • 200
    g
    strawberries – finely sliced
  • 100
    g
    Black Forrest ham
  • curly lettuce
  • 10
    cherries – fresh
  • For goat's cheese crostinis:
  • 100
    g
    goats cheese – plain
  • 30
    g
    cranberries
  • 1
    Basil leave – big – chiffonade the basil leaf
  • Melba toasts or crostinis - 3 per person
  • Pink peppercorns
  • For balsamic glaze:
  • 125
    ml
    balsamic vinegar
  • 2
    Tbs
    honey – orange blossom
  • 1/2
    tsp
    rose syrup
  • 2
    Tbs
    water
  • 5
    pink peppercorns – crushed
  • pinch of salt
 

Method

00:10
 
For balsamic glaze, put all ingredients in little pot and boil for 8-10 mins over medium heat. Remove from stove and allow to cool.

For the goats cheese crostinis, mix the goats cheese, fresh cranberries and basil together. Smear the goat and cranberry spread over each of the little toasts. Carefully place 2-3 pink peppercorns onto each crostini.

To serve,  arrange the sliced strawberries on a plate. Drizzle with a bit of balsamic glaze. Place a few salad leaves over the top.
Add the goats cheese crostinis, ham, cherries and extra peppercorns.

Drizzle with more balsamic glaze before serving.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.


 

Read more on: recipe  |  pork  |  festive 2014
 

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