Strawberry and Sun Gold Tomato Salad with Honey-Lime Citronette

Ingredients

SERVES 4 TO 6

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FOR THE CITRONETTE

3 or 4 limes, 1 zested, all juiced to make 1⁄3 cup (75 ml)

1 tablespoon honey

1⁄4 cup (60 ml) fruity extra-virgin olive oil

1⁄4 cup (60 ml) grapeseed oil Salt and freshly cracked pepper

FOR THE SALAD

4 mini seedless cucumbers, cut into 1⁄2-inch (12-mm) rounds (about 12 ounces/340 g total)

12 ounces (340 g) mini strawberries, trimmed

1 pint (10 to 12 ounces/280 to 340 g) Sun Gold cherry tomatoes, halved

1⁄2 teaspoon finely diced serrano chile 1 small bunch fresh mint, chopped, a

handful reserved for garnish

1 small bunch fresh tarragon, chopped, a handful reserved for garnish

1⁄3 cup (40 g) crumbled soft goat cheese

Flaky sea salt and freshly cracked pepper, for serving

Method

Make the citronette: In a small bowl, whisk together the lime zest, juice, and honey. Slowly whisk in the oils. Season with salt and pepper.

Make the salad: Place the cucumbers, strawberries, tomatoes, and chile in a large bowl. Lightly drizzle with about half of the dressing and toss to coat. Add additional dressing as needed. Sprinkle with the chopped herbs and toss to combine.
To serve, top with the cheese and sprinkle with the reserved herbs, flaky sea salt, and freshly cracked pepper.

Ingredients

Method

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