June 13, 2012
Strawberry Beet Green Salad with a Strawberry-Fennel Pollen Vinaigrette
1 large bunch beet greens*, blanched
1 pint strawberries, sliced
4 oz Stilton, crumbled
2 hard-boiled eggs, sliced
juice of 2 large strawberries**
2 tablespoons white balsamic vinegar
1 1/2 tablespoons olive oil
pinch fennel pollen
freshly ground black pepper
Whisk together the dressing ingredients. Set aside. Divide the green between two bowls. Arrange the salad ingredients on top. Drizzle with dressing. Serve immediately.
*I used the greens off of a standard bunch of about 4 beets.
**I just squeezed them in my hand.
Yield: 2 large salads