Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese

Name: Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese
Total time: 35 min
Ingredients: 3/4 cup, water; 7 tablespoons, extra-virgin olive oil, divided; 1 1/4 teaspoons, table salt, divided; 3/4 cup, couscous; 1 (8-ounce) log, goat cheese; 3/4 cup, pecans, toasted and chopped fine; 3 tablespoons, lemon juice; 2 tablespoons, strawberry jam; 1 head, Bibb lettuce (8 ounces), torn into bite-size pieces (8 cups); 12 ounces, strawberries, hulled and quartered (2 cups); 8 ounces, sugar snap peas, strings removed and sliced thin on bias; 6 , radishes, trimmed, halved, and sliced thin

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www.americastestkitchen.com

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Total: 35 minutes

Servings: 4

Author : Jessica Rudolph

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Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese

Instructions

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Step 1

This salad is especially good when made with honey-flavored goat cheese, if you can find it. We also like to top the salad with chopped Quick Sweet Pickled Rhubarb.

Step 2

Bring water, 1 tablespoon oil, and ½ teaspoon salt to boil in small saucepan over high heat. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff with fork and let cool uncovered.

Step 3

Meanwhile, cut goat cheese log in half lengthwise, then cut each half crosswise into 6 equal portions. Roll each portion into ball. Transfer pecans to shallow dish and roll each cheese ball in pecans to coat, pressing to adhere.

Step 4

Whisk lemon juice, jam, remaining 6 tablespoons oil, and remaining 3/4 teaspoon salt in large bowl until fully combined. Add lettuce, strawberries, snap peas, radishes, and couscous and toss to combine. Top salad with cheese balls and serve.

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