Strawberry Goat Cheese Slaw
1 pint fresh strawberries, washed, hulled, quartered
1 medium green cabbage, halved lengthwise, sliced very thin (about 7 – 8 cups)
1 cup cubed IQF Goat Cheese
1/8 cup chopped fresh Italian flat parsley
Field greens (can be used as a bed for the finished slaw)
½ cup spreadable goat cheese
1 tablespoon honey
2 teaspoons cider vinegar
1/8 teaspoon ground cinnamon
1 pinch ground cloves
½ teaspoon salt
½ teaspoon coarse black pepper
In a large bowl, whisk together dressing ingredients.
Add dressing to cabbage and parsley, toss well. Gently fold in IQF Goat Cheese and strawberries. Chill for at least two hours. Gently stir prior to serving.
May be served atop field greens.