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Tangy Berries-and-Cheese Salad

Prep time 10 mins
Bake time 5 mins
Yield Makes 4 servings
Strawberries available early in the season are often small ones from Florida. Leave them whole in this salad. Later in the season, the berries will be bigger. Cut those in half.


  • 1/4 cup slivered almonds
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 tablespoon thinly sliced fresh basil
  • 1 (5-oz.) package mâche (about 4 cups), thoroughly washed*
  • 1 1/2 cups fresh strawberries, cut in half
  • 1/2 cup crumbled farmer's cheese**

How to Make It

  1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant.

  2. Whisk together oil and next 3 ingredients in a bowl; stir in basil. Add mâche; toss to combine. Top with strawberries, farmer's cheese, and toasted almonds. Serve immediately.

  3. *4 cups Bibb lettuce may be substituted.

  4. **Queso fresco may be substituted.