This salad just smacks of spring and summertime with its crispy baby greens, juicy fresh blueberries, red ripe strawberries, mini-cubes of brick and string cheeses and toasted walnuts tossed in a honeyed balsamic and pomegranate vinaigrette.

Berry Fresh Brick Salad

1/3 cup balsamic vinegar
3 tablespoons pomegranate juice
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon ground black pepper
1 tablespoon olive oil
4 cups mixed baby or chopped greens
2 cups fresh strawberries, sliced
1 4.4-ounce container fresh blueberries
1/4 cup (1 ounce) Wisconsin Brick Cheese, cut in small cubes (about 1/2 inch)
1/4 cup (1 ounce) Wisconsin String Cheese, cut into small cubes (about 1/2 inch)
1/3 cup walnut pieces, toasted

1. Whisk together first 5 ingredients in a small bowl. Slowly add oil, whisking to combine; set aside.
2. In large bowl, combine mixed greens and remaining ingredients. Add dressing, tossing well.

Makes 4 to 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.