Recipe courtesy of Chef Jessica DeMarco of Copper Pot & Wooden Spoon

Pickled Strawberries & Radishes (Prepare a day before)
1 cup of strawberries – cleaned, stems removed, halved
1 cup radishes – cleaned and sliced thinly
1 teaspoon Peppercorns
2 cups red wine vinegar
¾ cup sugar
2 tablespoons honey
1 teaspoon canning/pickling or sea salt

Clean and cut radishes and strawberries and place into jars with peppercorns.  Bring brine ingredients to a boil and pour over Strawberries and Radishes in jars.  Put on lids and let sit until slightly cooled, and then place in fridge to pickle overnight.  Pickles may be stored in refrigerator for approx. two weeks.

Vinaigrette
1 oz Brine from Pickled Strawberries
3 oz Grapeseed or other light salad oil
1 Tbsp Spicy Mustard

Stir together mustard and pickling brine, whisk continually while slowly pouring in oil to create smooth vinaigrette. 

Salad
Arugula
Pickled Strawberries & Radishes
Fresh Herbs, Finely Chopped – Parsley, Tarragon, Chervil, Thyme
Goat Cheese

Cut or form goat cheese into approx. 1” diameter log, roll in finely chopped herbs and return to fridge until firm.  Wash arugula and spin or dry gently with paper towels.  Toss arugula with vinaigrette, adding just enough to lightly coat the leaves.  Remove goat cheese log from fridge and slice into ¼ – ½ inch rounds, rinse knife between cuts for a smoother clean cut.  Plate tossed arugula with pickled strawberries & radishes, goat cheese and garnish with sunflower seeds, pine nuts or slivered almonds.