Beloved and I attended our first winter farmer’s market last weekend. We picked up some onions and leeks, collards and apples, as well as several beautiful heads of garlic.
The Goat Cheese Lady was there, too.
Jeanie Mackenzie is one of the sweetest people you could ever meet, and her cheeses are just to DIE for (if you will recall, her handmade artisan goat cheeses were largely responsible for my quick defection from Whole30 last June). They’ve figured very prominently in several recipes, whether I’ve mentioned it or not. They are simply spectacular…and she had some Bucheron.
I darn near kissed her. (I told you I love my farmers…and my cheese makers, too!)
As usual, I really had no idea what I was going to do with it, although some organic California strawberries and lightly salted, roasted pistachios inspired me. And what an inspiration it was; this dish is rich and decadent, yet fruity but not too sweet, all at the same time.
It was, as The Young One said, “a righteous dessert.”
- 1 pint strawberries, sliced
- 1/4 cup dark chocolate balsamic vinegar
- 1 tablespoon coconut sugar
- 3 tablespoons pistachios, toasted and chopped
- 6 ounces Bucheron or other aged goat cheese
- In a medium bowl, combine the strawberries, coconut sugar and dark chocolate balsamic vinegar. Stir; cover and refrigerate for at least 30 minutes.
- Cut the bucheron into 6 equal slices, and place each slice on a plate or wide, shallow bowl. Arrange the strawberries evenly over the slices of cheese, then drizzle with the vinegar.
- Sprinkle with the chopped pistachios and serve.
- Nutrition (per serving): 156 calories, 8.1g total fat, 13mg cholesterol, 108.4mg sodium, 265.9mg potassium, 14.8g carbohydrates, 3.1g fiber, 10g sugar, 7g protein.