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California Picnic Packs with Strawberry Blue Cheese Crunch Salad
Recipes
Ingredients:
Personal Cheese Boxes:
– Mini Real California Brie cheeses
– Real California Toma cheese slices
– Winecured salami
– Shelled pistachios
– Olive and sea salt crackers
– Dried apricot slices
– Red and green grapes
– Garnish of rosemary sprigs
– Personal sized jars of fig spread
Strawberry Blue Cheese Crunch Salad:
– Fresh strawberries, sliced
– Roasted and salted or candied pecans
– Real California Blue cheese crumbles
– Fresh spinach leaves
– 1/4 cup aged balsamic vinegar
– 1/4 cup extra virgin olive oil
– 23 tablespoons honey
– 2 teaspoons Dijon mustard
– Salt and pepper to taste
Optional Pairing:
– Sparkling Rose or other sparkling wine
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Directions:
Use individual compartmented lunch containers to prepare cheese packs. Prep salad ingredients (strawberries, pecans, Blue cheese and spinach) in a separate container. For dressing, toss vinegar, olive oil, honey, mustard, salt and pepper in a mason jar and shake well. Keep dressing separate until ready to serve so salad doesn’t get soggy.
Recipe and image by Jessica Lawrenz / @mongermoldandmilk
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.