This very elegant salad recipe was given to me by Chef Willie White of New Brunswick's fabulous Algonquin Hotel. Chef White likes to garnish this impressive salad with edible flowers such as nastursiums or chive blossoms. When I first encountered him, during my visit to the Algonquin, he was picking fresh herbs and flowers to be used on our dinner that evening (see photo). Willie recommends a Sauvignon Blanc is a nice wine to accompany the salad.

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For Salad
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.

Place 1/2 tsp. 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. Place wedges of strawberries around the plate and drizzle with dressing.

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.