Recipe: Strawberry Fields salad with crunchy walnuts

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March 04, 2009
PGA TOUR staff

Patsy Bentivegna, a member of the Champions Tour staff who is a former executive chef, has created a recipe associated with the Newport Beach, California - area, site of this week's Toshiba Classic.

For those of you who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching your favorite player.

Tune in to the Toshiba Classic, Friday 6:30-8:30 pm ET and Saturday/Sunday 6:30-9:00 ET on the GOLF CHANNEL. MORE: Defending champion Langer discusses food | 2009 recipe archive | Champions Tour pros' favorite recipes

Strawberry Fields Salad This is an elegant salad that combines the sweetness of strawberries with the pungent buttery flavor of gorgonzola cheese and the crunchy flavor of caramelized walnuts. The vinaigrette is light, with the crisp, clean flavor of the rice vinegar.

Servings: 6 1 pound mixed field greens, clean and dry 1 pint fresh strawberries, sliced 4 ounces Gorgonzola cheese, crumbled 1 cup walnuts, whole 1 tablespoon butter, unsalted 2 teaspoons granulated sugar 3 tablespoons extra virgin olive oil 1 tablespoon rice vinegar, chilled Salt and Pepper

Melt butter in a small skillet and sauté whole walnuts on medium heat for 1 minute. Sprinkle sugar over walnuts and continue to sauté until the walnuts are caramelized and golden. Remove from pan; cool. Course chop the cooled walnuts, leaving a few whole for garnish. Set aside until ready to serve.

Place greens, strawberries, cheese and chopped nuts, in large mixing bowl. Drizzle olive oil and rice vinegar over salad ingredients, add salt and pepper to taste and lightly toss.

Sprinkle over top the reserved whole walnuts as a garnish and serve.

Original recipe by Chef Patsy Bentivegna "Dining by Design" 2007, Author, Olga Krasnoff, pg. 84

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