Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Dave from Redwood Hill Farm first shared this recipe for Strawberry, Walnut & Goat Cheese Salad with Pomegranate Vinaigrette on April 22, 2006.

Strawberry, Walnut & Goat Cheese Salad with Pomegranate Vinaigrette
Serves 4

For vinaigrette:

2 Tablespoons grapeseed or canola oil

2 Tablespoons pomegranate molasses (available at Middle Eastern groceries)

1 1/2 to 2 tsps red wine vinegar

1 tsp finely minced shallot

Salt to taste

For salad:

6 cups mesclun

1 cup strawberries, hulled and thinly sliced

1/4 cup walnuts, broken into pieces, toasted, and skins removed

3 ozs soft goat cheese, such as Redwood Hill chevre, crumbled

Freshly ground pepper, to taste

Whisk all the vinaigrette ingredients together and set aside. Arrange greens into a mound on four separate plates. Top greens with berries, drizzle with dressing, and add walnuts and goat cheese. Season with a twist of freshly ground pepper. Serve immediately.