Wild Strawberry Salad With Parmesan Crisps and Blueberry Dressing

Recipe created by FabFood on Jul 23, 2007
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Recipe for Wild New Brunswick Strawberry Salad with Pepper Toasted Parmesan Crisps and Blueberry Dressing. This elegant salad recipe is from Chef Willie White.

Ingredients

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

Directions

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.