Print Spring Strawberry Salad with Orange Sabayon Dressing



This salad is perfect for strawberry season.  You may use as many strawberries as you would like.  The only recipe you really need is for the dressing.  The Orange Sabayon dressing is a spin on a classic strawberries and sabayon.  The dressing uses orange juice and champagne vinegar instead of the traditional champagne wine.  The honey adds some sweetness and the egg yolks make for a silky dressing.

Strawberry Salad

  • Quartered fresh local strawberries

  • Local goat cheese

  • Aged balsamic vinegar

  • Sea salt

  • Micro greens (optional) or baby arugula




No exact measurements are needed for the salad.  Use the “eyeball” method,” meaning put as much goat cheese, strawberries, arugula, and balsamic vinegar as you like.  Remember, balsamic vinegar goes a long way, so don’t go crazy with it.   Have fun with this.  You can serve it family style on a platter or individually plate it.



Orange Sabayon Dressing

  • 2 Tablespoons Honey

  • 1 Orange (juiced and zested)

  • 1 Teaspoon Salt

  • 1 Ounce Champagne Vinegar

  • 2 Ounces Egg Yolks


Mix all ingredients in a mixing bowl.  Cook over a double boiler, whisking constantly until its thick enough to coat the back of a spoon.

To serve, plate the salad and drizzle with the orange sabayon dressing.

Recipe courtesy of Executive Chef Adam Hayes, Barnsley Resort

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