Wild Strawberry Salad W/ Pepper Toasted Parmesan Crisps & Bl

• 4 cups baby greens or 4 cups mesclun
• 3 ounces cream cheese
• 12 medium fresh strawberries
• 8 fresh chives
• 4 ounces parmesan cheese (whole block, not grated!)
• fresh ground pepper
• fresh edible flower (optional)
• 4 ounces fresh blueberries or 4 ounces frozen blueberries
• 2 ounces cider vinegar
• 6 ounces canola oil
• 1 lemon, juice of
• 1 teaspoon whole grain mustard
• salt and pepper

1. Cut cheese into 12 rounds, each 2 1/2 inches wide; Give each cheese round a generous twist of freshly ground pepper and bake at 400 for 5-6 minutes or until golden brown; Let cheese crisps cool.
2. Place 1/2 teaspoon cream cheese on each parmesan crisp; Layer each one with strawberries and greens; Top off with more greens set in cream cheese; Garnish with 2 fresh chives and edible flowers, of desires.
3. Place wedges of strawberries around the plate and drizzle with dressing.
4. For Dressing; Blend all ingredients except the oil; Add oil slowly while mixing (a food processor works well) The dressing is best when made a day ahead of time; Mix well before serving.

baby greens, cream cheese, fresh strawberries, chives, parmesan cheese, fresh ground pepper, edible flower, blueberries, vinegar, canola oil, lemon, whole grain mustard, salt

Taken from www.food.com/recipe/wild-strawberry-salad-w-pepper-toasted-parmesan-crisps-bl-121951 (may not work)