An elegant and colorful
first course salad of marinated slices of fresh strawberries
mingled with crumbled Stilton, a rich and creamy English cheese
with the pungency of blue cheese, drizzled with a fresh basil
and berry vinaigrette.
Strawberry
and Stilton Salad
- 2 cups sliced strawberries
2 tablespoons chopped fresh basil
2 tablespoons raspberry vinegar
1/2 teaspoon granulated sugar
1 teaspoon olive oil
1 teaspoon water
4 cups mixed salad greens
1 ounce crumbled Stilton cheese or blue cheese or feta cheese
French bread (optional)
- Combine first 4 ingredients
in a medium bowl; toss well to coat. Cover and refrigerate 1
hour. Strain mixture through a sieve into a jar, reserving liquid.
Set aside strawberries. Add oil and water to jar. Cover tightly,
and shake vigorously.
- Arrange 1 cup greens onto
four individual salad plates. Top with 1/2 cup berries, 2 teaspoons
dressing and 1 tablespoon cheese. Serve with French bread, if
desired.
Makes 4 servings.
Recipe provided courtesy California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
