Sweet strawberries, fragrant fennel, and bright arugula together create the ultimate salad. Tossed with blue cheese, edible flowers, and a spritz of lemon, it’s the perfect addition to a weekend dinner. For a light lunch, serve this salad with a slice of toasted homemade rosemary sourdough bread with a pat of butter.
Fennel + Strawberry Salad
1/2 pint of fresh, organic strawberries, sliced
1 small bulb of organic fennel, sliced
2 tablespoons blue cheese, freshly crumbled
2 cups organic arugula
Juice from 1/2 organic lemon
4 tablespoons extra virgin olive oil
Salt + Pepper
Edible, organic nasturtium flower petals
Place arugula, sliced strawberries, and fennel in a large bowl. Add crumbled blue cheese. Drizzle with olive oil and a spritz of lemon juice. Season with salt and pepper to taste. Toss gently. Add organic nasturtium petals if using…you can also garnish with fennel fronds.
Shop: Handmade Marbled Ceramic Plates by Jodi Siegal Ceramics
Recipe + Photography by Cassie Winslow