It’s finally here. You thought it would never arrive. But summer is in full stride and the time has come. Strawberry season! Sweet, succulent and satisfying, strawberries are the perfect summer treat and an easy and tasty ingredient for so many recipes. Even tastier is the sweet and savory pairing of strawberries and Wisconsin Cheese. Strawberries and dairy products have always been a popular match. If you haven’t tried the two together, it’s a must. This recipe, Baby Greens Salad with Strawberries and Wisconsin Blue Cheese, is an easy and delicious way to experiment with strawberries and Wisconsin Cheese. Feel free to experiment even further and substitute your favorite Wisconsin Cheese for the Blue cheese. The creamy texture of cheese pairs nicely with fruity, ambrosial strawberries.
Baby Greens Salad with Strawberries and Wisconsin Blue Cheese
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 greens mixture (spinach, arugula, watercress)
Remaining strawberries, sliced
1/3 cup packaged oven-roasted almond slices
4 ounces Wisconsin Blue cheese, crumbled
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. Delectable.