Spinach salad with fresh fruits, walnuts and cheese

According to some people the strawberry season started already.... I hear friends, colleagues, my mum saying that the last time they've been at the market they "also got some strawberries".... Is it really the season of this luscious fruit?!?!? In my opinion it is rather early to enjoy them to the full but, still, we have to start from somewhere I suppose so that's why I decided to publish a recipe with strawberries involved. It is a really refreshing, tasty and filling salad and since I'm not so convinced yet about their presence I chose a salad that has a few leftover elements from the Winter season. Pear and blue cheese go perfectly with the strawberries and the spinach and the crunchy walnuts give an extra taste!

Cooked by Argyro Barbarigou,

a prominent Head Cook and food author

check out her site Argiro for more delicious recipes



Ingredients (for 4 people):
1 green salad of your choice, roughly chopped
100gr. of tender baby spinach leaves, kept whole
1 tea-cup of walnuts, roughly chopped
4-6 large strawberries, cut in half (or in slices)
2 medium pears, cut in thin slices (skin on)
100gr. of blue cheese, at room temperature (Stilton or Roquefort or other)
1/2 a baguette loaf, cut in thin slices
black pepper

For the dressing:
1/3 tea-cup of buttermilk
1 tbsp of lemon juice
1 tbsp of olive oil
1 pinch of salt
1 tsp of granulated sugar

Method:
Preheat the oven to 200ºC fan.

Arrange the bread slices on a tray lined with baking paper. Put on the middle shelf of the oven and bake for about 10 minutes or until they are nicely coloured. Take out of the oven and leave aside to cool.

Using a fork, mash the cheese in a bowl and then spread it on the bread slices.

Put the dressing ingredients in another bowl and beat with a whisk until they are well blended.

Rinse thoroughly and pat dry the salad and the spinach leaves. Transfer into a bowl and add the pears, the strawberries, the walnuts and mix well.

Divide the salad into plates, drizzle on top with the dressing, season with pepper and accompany with the toasted bread with the cheese on the side.

Alternatively use a main salad bowl, pour over with the dressing, season with the pepper, mix and serve the bread separately.