Baby Greens Salad with Strawberries and Blue Cheese

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Quick Facts:

Serves 4


6 cups baby spring greens
2 cups strawberries, hulled and sliced, Or 1 cup if they are measured after slicing
½ cup crumbled Shropshire blue cheese
¼ cup toasted, salted pecans
2 Tbsp cabernet vinegar
1 tsp (heaping) herbed Dijon mustard
Salt and pepper, to taste
1/3 cup olive oil


1. In a small bowl whisk together the vinegar, mustard, salt and pepper. Slowly drizzle in the oil whisking constantly.
2. Toss the greens with some dressing. Stir some dressing into the strawberries. Mound the lettuce on a plate. Decoratively add strawberries, blue cheese and pecans.

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