Wild New Brunswick Strawberry Salad with Pepper Toasted Parmesan Crisps and Blueberry Dressing

Note from Cheri: 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. Follow this link to learn more about New Brunswick, maritime cuisine, the Algonquin Hotel and lots more recipes!

Serves 4

4 cups baby greens or mesclun 3 oz. cream cheese 12 medium fresh strawberries 8 fresh chives 4 oz. parmesan cheese (whole block, not grated!) fresh ground pepper edible flowers (optional) Dressing 4 oz. fresh or frozen blueberries 2 oz. cider vinegar 6 oz. canola oil juice of 1 lemon 1 tsp. whole grain mustard salt and pepper to taste

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.