Gorgonzola cheese is a surprising compliment to the sweetness of the strawberries and the acidity of the lime in this easy and colorful summer salad.
I love a berry salad, but I’m squeamish about using a lot of vinegar in salad dressings. I use lime instead for this dressing. It adds enough acid, but still smells sweet and natural.
Speaking of natural, can we talk about how surprisingly acceptable it is to have blue or gorgonzola cheese in berry salads? The dry, pungent taste of the cheese somehow combines with the sweet and tangy juice of fruit. It really is the winning odd couple.
As for the greens, you can use spinach for this, but I had a lovely bunch of arugula from my Coonamessett Farm CSA this week, and the mild bitterness of the leaves worked really well with all the other flavors in this salad.
Dressing (makes about 1 cup)
- 4oz Strawberries, stems removed
- 1 tbsp honey
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- Salt and pepper to taste
Blend everything together in a food processor or mixer. I like to double up the recipe and save extra for salads throughout the week.
- Arugula or spinach
- Strawberries (chopped)
- Gorgonzola cheese
- Sweet tasting nuts like pecans or almonds do well too (optional)
You can make this as leafy or as heavy as you like. I try to put in twice as much strawberry mass as the cheese while I’m mixing everything.