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Three-Cheese Farmstand Cups
Grilled Mediterranean Stuffed Peppers
Roasted Garlic Marinara Braised Chicken with Lingu
Lettuce-Wrapped Korean Short Ribs Makes
Sweet & Spicy Korean-Chinese Cauliflower Bite
Chicken Cheese Appetizers
Mashed Sweet Potato Casserole
Chicken, Strawberry and Fennel Salad


Walnut-Balsamic Vinaigrette
1/3 c. olive oil
1/3 c. walnut oil
2 1/2 T. balsamic vinegar
1 T. roasted garlic purée
1/8 t. salt
1/8 t. pepper
1 lb. grilled chicken breast strips
3 c. fresh strawberries, stemmed and sliced
3 c. thoroughly cleaned, thinly sliced fennel bulb
3 c. shredded radicchio
3/4 c. basil leaves
1 1/2 c. toasted walnut halves


To make vinaigrette, in blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.

In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. To serve, mound equal amounts of salad on 6 plates.

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This farm news was published in the May 10, 2006 issue of Farm World.