Baby Greens Salad With Strawberries And Wisconsin Blue Cheese


Ingredients:
For the Dressing:
3 large or 5 medium strawberries, washed and hulled, from 1-pound container
2 tablespoons balsamic vinegar plus extra for berry purée
1/3 cup fruity, extra virgin olive oil
3/4 tablespoon sugar

For the Salad:
5-6 ounces baby bitter greens mixture (spinach, arugula, mache, watercress) or all spinach
Remaining strawberries, sliced
1/3 cup packaged oven-roasted almond slices
4 ounces Wisconsin Bleu Affinée cheese, crumbled

Cooking Directions:
Make the dressing. Whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until puréed (or mash by hand). In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.

Place greens in salad bowl. Add desired amount of dressing and toss. Add almond slices and Blue cheese and lightly toss. Serve immediately.

Recipe and photo © 2009 Wisconsin Milk Marketing Board, Inc.