Strawberry & Spinach Salad with Ice Wine Vinaigrette and Goat Cheese Mousse by Brian Lewis

Serves 8



  • 20 strawberries, hulled and sliced ½” thick lengthwise
  • ¼ cup extra-virgin olive oil
  • ½ cup Reisling wine
  • sea salt, to taste (we use Maldon)
  • 1 teaspoon fresh coarsely ground black pepper
  • 1 teaspoon fennel pollen, plus extra for assembly
  • 3 quarts baby spinach, washed and dried
  • 1 cup assorted edible flowers (nasturtium, marigolds, garlic blossoms)


  1. Place the sliced strawberries in a bowl and drizzle with the olive oil and Riesling; season with salt, pepper and fennel pollen.
  2. Transfer to a sealable bag and allow to marinate for up to 24 hours refrigerated.
  3. Remove strawberries from the bag and strain out the juice; set berries aside.
  4. Reserve spinach and flowers for assembly (below).

 Ice Wine Vinaigrette


  • 6 shallots, finely diced
  • salt and black pepper to taste
  • 1 cup ice wine vinegar (we recommend Minus 8 brand)
  • ½ cup almond oil (we recommend Le Blanc brand)


  1. Place the diced shallots in a small mixing bowl, season with salt and pepper, cover with the ice wine vinegar and let marinate at room temperature for thirty minutes.
  2. Add the almond oil and stir gently. Cover and refrigerate for up to 2 days.
  3. Let sit at room temperature for one hour before serving.

Goat Cheese Mousse


  • 1 cup soft chevre (goat cheese)
  • ¼ cup milk
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt


  1. Place the goat cheese, milk, olive oil and salt in the bowl of a food processor and blend quickly until smooth.
  2. Refrigerate for up to three days.


  1. On each of 8 plates, place a large spoonful of the goat cheese mousse in the center and pull to smear it across the middle of the plate.
  2. Arrange the strawberries beautifully around the plates in a random pattern.
  3. Top the strawberries with the spinach, and drizzle a few spoonfuls of vinaigrette over the top.
  4. Sprinkle with sea salt, fennel pollen, and lots of flowers. Enjoy!!

Recipe courtesy of The Cottage, Westport

Chef Brian Lewis