We selected a dish highlighting the produce that this season has to offer: greens. I prepared a salad of local baby greens from Terry's Berries; a wonderful mixture of colors, textures and flavors including everything from lettuces to baby kale and chard. To that, I added the first of the season strawberries (also from Terry's), Willapa Hills Big Boy Blue (a cow's milk cheese, aged at least 90 days with the influence of Roquefort cultures), and then dressed the whole lot with a honey-balsamic vinaigrette. The honey, by the way, came from Sweet As Can Bee Honey Farm.
Next week, I will be demonstrating risotto but in the meantime, make yourself some salad.
Salad of Baby Greens, Strawberries, Blue Cheese, Honey Balsamic Vinaigrette
6 oz baby greens (arugula, mixed greens, baby lettuces)
1 pint strawberries
½ c blue cheese, crumbled
2 T balsamic vinegar
¼ c extra virgin olive oil
1 T honey
salt and pepper to taste
Wash and gently dry your greens and berries. Remove the stems, then slice or quarter your berries. Divide the greens, then the berries and blue cheese onto six salad plates. In a small bowl, whisk together the honey and balsamic vinegar with a pinch of salt and pepper. Slowly drizzle in the oil, whisking constantly to form an emulsion. Dress each salad lightly and serve immediately.
Great additions to this salad would be toasted pine nuts or candied citron.