Strawberry and Stilton Salad
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—and drizzled with a fresh basil and berry vinaigrette.
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*
- 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.
Makes 4 servings.
*Or use blue cheese or feta cheese.
Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.