Spotlight On: West Hollywoods The Church Key Restaurant

Photographed by Jakob Layman

The Church Keys Harrys Berries Strawberry Salad

Serves 2

3 ½ oz Manouri cheese
2 oz Bloomsdale spinach
1 oz red mustard frills
1 c strawberries, cut in half
1 tbs pickled red pearl onions, sliced
¼ c shallots, peeled, sliced thinly, fried at 275° for 5 min
2 tbs pecans, toasted at 300° for 15 min
2 tbs creamy balsamic vinaigrette

In mixing bowl, add spinach, pecans, strawberries and pearl onions. Drizzle balsamic dressing (recipe below) in bowl, season with salt and pepper, lightly toss salad.

In a small sauté pan over medium heat, sear cheese until golden brown on both sides. About 2 minutes per side, then set aside and cut in half. Arrange cheese and salad on a plate and garnish with crispy fried shallot rings.

Creamy Balsamic Dressing:

¼ c dark brown sugar
2 tbs Dijon mustard
3 garlic cloves, minced finely
3 sprigs thyme, minced finely
2 tbs Parmesan cheese, grated
½ c balsamic vinegar
1 tbs lemon juice
1 c canola oil
2 tsp kosher salt
Ground black pepper to taste

In a bowl combine brown sugar, mustard, thyme, garlic and cheese. With a whisk, slowly drizzle in vinegar, lemon juice and slowly whisk in oil until emulsified. Season with salt and pepper and set aside.

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