Wild Strawberry Salad W/ Pepper Toasted Parmesan Crisps & Bl

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 cups baby greens or 4 cups mesclun
• 3 ounces cream cheese
• 12 medium fresh strawberries
• 8 fresh chives
• 4 ounces parmesan cheese (whole block, not grated!)
• fresh ground pepper
• fresh edible flower (optional)
• 4 ounces fresh blueberries or 4 ounces frozen blueberries
• 2 ounces cider vinegar
• 6 ounces canola oil
• 1 lemon, juice of
• 1 teaspoon whole grain mustard
• salt and pepper

Recipe

• 1 cut cheese into 12 rounds, each 2 1/2 inches wide; give each cheese round a generous twist of freshly ground pepper and bake at 400° for 5-6 minutes or until golden brown; let cheese crisps cool.
• 2 place 1/2 teaspoon cream cheese on each parmesan crisp; layer each one with strawberries and greens; top off with more greens set in cream cheese; garnish with 2 fresh chives and edible flowers, of desires.
• 3 place wedges of strawberries around the plate and drizzle with dressing.
• 4 for dressing; blend all ingredients except the oil; add oil slowly while mixing (a food processor works well) the dressing is best when made a day ahead of time; mix well before serving.