This simple dish is great for an easy appetizer or an alternative to dessert. We use foraged wild watercress for this dish but tame watercress or baby arugula makes a fine substitution. Feel free to experiment with other cheeses like soft ripened goat/sheep's milk cheese, brie, etc.
1 dozen strawberries, tops removed
6 tablespoons Cobram Estate® Extra Virgin Olive Oil
2 cups (loose) watercress
½ cup of goat cheese crumbles
½ cup toasted and rough chopped walnuts
1. Start by removing the stems from the strawberries and placing them in a bowl. Season the berries with a pinch of salt and add the olive oil. Allow the strawberries to macerate at room temperature for thirty minutes or in the fridge for up to a day.
2. Carefully plate the olive oil strawberries, top side down, and reserve the excess olive oil. Evenly sprinkle the goat cheese then the walnuts over the strawberries.
3. Toss the watercress in a bit of the leftover olive oil, season with a pinch of salt, and garnish the strawberries to finish.