Those local strawberries from Crum Strawberry Farm are all gone. The same goes for the beautiful arugula and salad mix from Honeyrun Farm. They both went quickly this week between Hades and I into this surprisingly seasonal salad that also features Blue Jacket Dairy‘s Gretna, a Halloumi-style cheese (so local! so delicious!). Blue Jacket recommends that you slice the Gretna and brown it quickly on both sides in a hot frying pan. But for this salad, I prefer to allow slices to completely melt and go all brown and thin and lacy, then spread it on a toasted piece of artisan bread. The cheesy crispy toast is the perfect foil to the spicy arugula and the last of the sweet berries.
Gretna and Strawberry Salad, serves 2
10 to 12 medium strawberries, hulled and quartered
4 or 5 quarter-inch slices of Blue Jacket Dairy Gretna
2 slices of good quality artisan bread, toasted
2 very generous handfuls of mixed salad greens, including arugula
Olive oil, balsamic vinegar, honey, good quality French Dijon mustard, salt, pepper
Heat a small nonstick frying pan over medium heat; spread the slices of Gretna evenly in the pan. Allow to melt completely flat and begin to brown and fry. Divide the cheese between the two slices of toast and spread to coat evenly. Return to the pan, cheese side down for a few second to brown a bit more if you like.
In a large salad bowl, mix four tablespoons of olive oil, one tablespoon of balsamic, one tablespoon of honey, one teaspoon Dijon mustard and salt and pepper to taste. Add in the greens and toss to combine. PK tip: don’t dress the salad too early, just before serving, no one likes wilty, soggy lettuce. Divide between two large plates, top with the berries. Snug up the cheesy toast along side the salad. Say farewell to fall and summer.
Playlist included The Writer, by Ellie Goulding.