When we got back from Italy the garden was in full swing! It’s amazing what can happen in a couple of weeks! One of the goodies that was ripe and ready to pick were the strawberries. A big surprise really because over the winter I thought I had pretty much killed them, and now here they are, putting out more strawberries then ever! I thought these along with the lettuce and snow peas that were ready to pick would make the perfect late spring salad.

Serve this as your vegetable dish at dinner or with some crusty bread for a light lunch!

Spring Salad with Strawberries and chèvre Cheese

THE INGREDIENTS

• Mixed Greens including Arugula (if desired)

• Fresh Strawberries

• Snow Peas

• Sliced Toasted Almonds

• Crumbled Chèvre Cheese

• Strawberry Vinaigrette (recipe below)

Adjust the quantity of the ingredients depending on how many people you are planning to serve. Slice or chop the strawberries and snow peas as desired and add atop a bed of lettuce. Add the sliced almonds and crumbled chèvre cheese. Top with a good drizzle of the strawberry vinaigrette and salt and pepper (if desired). Serve and enjoy!!

Strawberry vinaigrette

• 1/4 cup olive oil

• 3 tbsp red wine vinegar

• 1Tbsp honey

• Salt and pepper to taste

• 1/4 cup chopped strawberries

Mix all of the ingredients into a bowl or large measuring cup. Use an emersion blender to blend all the ingredients until smooth. If you don’t have an emersion blender a food processor or blender can be used.

Buon Appetito! And remember, this salad definitely goes good with a wine ;)