From the Earthly Delights article in the May 2017 issue.

Spring Salad with Raspberry Dressing
Serves 4

For the dressing

  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon, or more, raspberry jam
  • Salt and pepper to taste
  • Fresh, seasonal herbs (optional)
  1. Put all the ingredients in a 1-pint mason jar, close lid, and shake well.
  2. Taste the dressing and adjust the flavor—the more jam you add, the more intense the raspberry flavor.
  3. Add fresh mint, oregano, or any appropriate in-season herb.

For the salad

  • 1 pound mixed spring greens
  • 1 pint strawberries, hulled and sliced
  • 1 bunch radishes, greens removed, sliced thin
  • 1 small block Romano cheese
  1. Clean the greens with a salad spinner, or place them in a bowl of water and swirl them around, allowing grit and dirt to sink to the bottom. Remove the greens and pat dry.
  2. Gently toss the greens, strawberries, and radishes together in a bowl and plate four servings.
  3. Drizzle the salad with the raspberry dressing. Use a vegetable peeler and shave the Romano cheese over each salad.