Spring Strawberry Salad


  • 2 cups arugula
  • 1 cup spinach
  • 3 tablespoons Balsamic Vinegar
  • 3 tablespoons Olive oil
  • ¼ teaspoon sea salt
  • 3 cups sliced strawberries aprox (you can use less if you just want a hint of berries)
  • ½ block September Farms or Conebella Farm aged smoked cheddar shredded


  1. Mix vinegar, oil, and salt together and lightly toss with strawberries and greens. On a nonstick skillet, (I use my electric one heated to 350) sprinkle ¼ of the shredded cheese and toast it until you’re able to scoop it up with a spatula—quickly flip it and lightly toast the other side for a few seconds. Transfer to a paper towel and allow it to cool. Repeat process with the remainder of the cheese, toasting ¼ of the cheese at a time. Right before serving crumple the toasted cheese and toss it with your salad—this makes a nice crispy addition to this delicious salad.