Wild Strawberry Salad W/ Pepper Toasted Parmesan Crisps & Bl
- Reviews 1
Ready In: 15 mins
Serves: 4
Ingredients
- 4 cups baby greens or 4 cups mesclun
- 3 ounces cream cheese
- 12 medium fresh strawberries
- 8 fresh chives
- 4 ounces parmesan cheese (whole block, not grated!)
- fresh ground pepper
- fresh edible flower (optional)
Dressing
- 4 ounces fresh blueberries or 4 ounces frozen blueberries
- 2 ounces cider vinegar
- 6 ounces canola oil
- 1 lemon, juice of
- 1 teaspoon whole grain mustard
- salt and pepper
Directions
- Cut cheese into 12 rounds, each 2 1/2 inches wide; Give each cheese round a generous twist of freshly ground pepper and bake at 400° for 5-6 minutes or until golden brown; Let cheese crisps cool.
- Place 1/2 teaspoon cream cheese on each parmesan crisp; Layer each one with strawberries and greens; Top off with more greens set in cream cheese; Garnish with 2 fresh chives and edible flowers, of desires.
- Place wedges of strawberries around the plate and drizzle with dressing.
- For Dressing; Blend all ingredients except the oil; Add oil slowly while mixing (a food processor works well) The dressing is best when made a day ahead of time; Mix well before serving.
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