From the Farm to Your Face

June 27, 2011

There’s something intensely satisfying about eating food you just picked from a field. Yesterday the MHK ventured out to a local farm and picked a bushel or a peck (or some other weird term of measurement) of fresh strawberries. Off the vine (as it were), they were sweet and slightly tart. We knew we’d have to serve them in some fashion at dinner, and luckily we happened upon this recipe from the Semi-Homemade Cooking magazine. The sweet berries are a great match for the crisp cucumbers and the tangy blue cheese, and the salad is bound together wonderfully by the dressing. The honey and the rosemary offer a nice flavor compliment, balanced by the subtle spice of the red pepper flakes. This is summer on a plate, folks. Enjoy!

Strawberry Salad with Honey-Rosemary Vinaigrette

(serves 4)

1 head leaf lettuce (Boston, bibb, red leaf, etc.)

2 cups fresh strawberries, sliced

1 cup cucumbers, sliced

½ cup crumbled blue cheese


½ cup honey

½ cup cider vinegar

1 tsp. fresh rosemary, minced

¼ tsp. red pepper flakes

1/8 tsp. salt

½ cup olive oil

Combine all dressing ingredients, except the oil, into a bowl and whisk together. Slowly whisk in the oil. Combine the lettuce, strawberries and cucumbers in a large bowl. Top with blue cheese. Pour dressing over salad and toss gently to coat. Serve and eat!



  1. How long will this save for if bottled and refrigerated?

    • I assume you mean the dressing – it should last at least a few days if it’s tightly sealed. Thanks for reading!

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