From Chef Kevin O’Connor.
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
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.
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.
Toss the watercress in a bit of the leftover olive oil, season with a pinch of salt, and garnish the strawberries to finish.
*Photos by Nicole Franzen