If you’re looking for a lovely salad for Easter brunch, this is it – a modern riff on that classic strawberry-spinach salad with overly sweet poppy seed dressing that we all grew up eating. This lively salad is the essence of springtime in Florida, a special treat we found at the Epcot International Flower & Garden Festival.
It’s super easy to toss together, and you can still find Florida strawberries in their glory. Or take the day and head to the Epcot festival at Disney World, open daily through May 18, and try it at the Buttercup Cottage Outdoor Kitchen in the United Kingdom in World Showcase, one of 11 spots for a delicious bite set among millions of beautiful blooms. You’ll find everything from barbecue to tacos and sushi, each with a gorgeous garden showcasing something you can taste.
Spring Greens with Strawberries, Toasted Almonds, and Farmstead Stilton
- 1/2 lemon, juiced
- 1/4 cup white balsamic vinegar
- 1 tablespoon minced shallot
- 1 tablespoon roasted garlic purée
- 1 teaspoon honey
- 3/4 cup extra virgin olive oil
- Coarse salt and freshly ground black pepper, to taste
- 12 cups spring mix greens
- 1 1/2 cups sliced fresh strawberries
- 1/4 cup plus 2 tablespoons crumbled Stilton, divided
- 1/4 cup plus 2 tablespoons toasted sliced almonds, divided
Combine lemon juice, white balsamic vinegar, shallot, garlic purée, and honey in a large bowl, whisking to combine. Slowly whisk in oil until dressing comes together. Add salt and pepper to taste. Set aside.
Combine spring mix greens and strawberries in a large bowl; top with 1/4 cup dressing, tossing gently to combine. Divide evenly among plates. Top each salad with 1 tablespoon. Top each salad with 1 tablespoon Stilton and 1 tablespoon almonds; drizzle with additional dressing, if desired.
Diva confession: Don’t skimp on good cheese. This recipe calls for Stilton, a soft blue cheese that’s only produced in three counties in England. You’ll know it’s the real deal from the beautiful blue-green veins radiating from the center. Made of whole cow’s milk, it ripens 4 to 6 months. You could substitute Roquefort or Gorgonzola, but Stilton adds a rich, creamy element to the salad.