Laura McCandlish’s salad was inspired by one from her Oregon friend Julianna Betjemann, using all local products. Crumbled feta or a blue cheese would also be delicious here.

STRAWBERRY SALAD WITH SNAP PEAS, SPRING ONION, FENNEL, CHEVRE AND BALSAMIC VINAIGRETTE

Serves 4

6 cups mixed baby greens (preferably spicy), rinsed and dried
Half a spring onion, slivered or chopped
2 tablespoons chopped fennel fronds
1 pint sugar-snap peas, chopped
4 ounces Maine goat cheese, crumbled
Balsamic vinaigrette dressing, to taste
1 pint Maine strawberries, sliced (macerated first in balsamic and a pinch of sugar, if desired)
Sea salt and freshly ground pepper

Place the salad greens in a large bowl. Add the onion, fennel, snap peas and goat cheese. Add dressing and toss to combine.

Layer delicate strawberry slices on top and mix gently. Season with salt and pepper to taste.


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